Heat a large cooking spray coated pot over medium heat. Cook green onions, bell peppers, and garlic for 4 minutes or until tender.
Mix in broth, tomatoes, pearl onions, and paprika. Let boil. Lower heat and let simmer 10 minutes or until onions are soft.
Heat a large cooking spray coated frying pan over medium heat. Cook eggplants, carrots, zucchini, and okra 5 minutes or until tender. Pour into pot with broth. Mix in mustard and simmer until vegetables are soft, 5 minutes. Season with red pepper sauce, salt, and pepper. When ready to serve, top with parsley.