Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.
Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around 30 minutes, until the vegetables are soft.
Add the uncooked pasta to the pan, and leave to cook for a further 15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread.