In a medium saucepan, heat the butter over medium heat until foaming; stir in the paprika and saffron. Add the rice and cook, stirring, for 1 minute. Add the stock and tomato; season with salt and pepper. Bring to a boil, then lower the heat to low, cover and simmer for 18 minutes.
Meanwhile, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Crumble in the sausage (I use a potato masher for this job) and cook until browned, about 8 minutes. Add the eggplant, bell pepper, onion, garlic and thyme; season with salt and pepper. Partially cover and cook, stirring occasionally, for 10 minutes. Pour in the wine to deglaze the pan, scraping up the browned bits. Stir in the beans to heat through, then stir in the rice. Top with the parsley.