Heat two tablespoons of the oil in a frying pan over a medium heat. Add the peppers and fry in the oil, stirring well, until softened, about 3-4 minutes.
Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the eggplant cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes.
Stir the smoked paprika, sweet paprika and cumin into the mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked eggplant, and season, to taste, with salt and freshly ground black pepper.
Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through.
Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. Serve with quinoa or rice.