Start by cubing the medium eggplant and placing it in a colander. Sprinkle salt evenly over the cubes, allowing them to drain for 30 minutes. Rinse the eggplant under cold water and pat dry.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the chopped large onion and sauté for 5-6 minutes until translucent. Add yellow and red bell peppers, stirring until softened, about 3-4 minutes.

Add the rinsed and dried eggplant to the skillet. Cook for 7-8 minutes, stirring frequently, until it is tender and browning slightly.

Stir in minced garlic, Hungarian paprika, ground cumin, ground turmeric, and cayenne pepper. Cook for about 1 minute to bloom the spices. Add the crushed tomatoes and beef broth, bring to a simmer, then reduce heat and thicken for 15 minutes.

While the sauce simmers, preheat your oven to 375°F. Combine the sautéed onion with ground beef, panko, and an egg in a mixing bowl. Season with salt and pepper and form into meatballs, placing on a baking sheet. Bake for 15-18 minutes until internal temperature is 165°F.

Carefully transfer the baked meatballs into the simmering sauce. Gently stir to coat the meatballs, cover, and simmer for an additional 5-10 minutes.

Serve the stew hot over a bed of cooked couscous, rice, or quinoa, and sprinkle freshly chopped cilantro on top.