Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).

Wash the eggplant, peel it in stripes, and cut into small cubes.

Wash the red pepper and chop into small cubes.

In a bowl, toss the eggplant and red pepper with one tablespoon olive oil, tomato jam, smoked paprika, 1/2 teaspoon garlic powder, salt, and black pepper.

Spread the mixture evenly on a baking sheet and roast uncovered for about 20–25 minutes, or until the red pepper is tender and the eggplant is golden and cooked through.

Transfer the roasted vegetables to a large bowl.

Add the parsley and sliced jalapeño.

Drizzle with red wine vinegar, one teaspoon olive oil, and lemon juice.

Season with the remaining 1/2 teaspoon garlic powder and a pinch of salt.

Mix well and serve fresh.