1 eggplant peeled and cut into 1 inch cubes
3 tomatoes
1 onion 
2 tablespoons EVOO

In pressure cooker put eggplant and water just until floating 
Cook for 10-12 minutes
Drain most of the water and then mix with hand blender

In a sautee pan put 2 tbsp EVOO, sautee onion
When soft add eggplant puree
Put in half of the tomatoes
Cover and cook on medium heat until most water evaporated 15 minute
uncover add salt and 1 tbsp paprika
After all water evaporated add remaining tomatoes and 1 tbsp of EVOO