Ingredients: 4 eggplants; 250g ground beef; 1 large onion; parsley; 2 tomatoes, one sliced, one grated; 2 sweet green peppers; ground pepper; salt; 2 cloves of garlic; 1 tablespoon tomato paste; oil for frying.
Preparation: Score the eggplants lengthwise and place them in salted water for 30 minutes to remove bitterness. Then fry the eggplants and drain them on paper towels.
The filling: Pour 1 tablespoon of olive oil and garlic into a pan and cook over medium-high heat until the garlic is evenly browned; add diced onions. In a separate pan: pour 1 tablespoon of olive oil over the ground beef and cook over medium-high heat. Combine the onions and beef and grate one tomato over the beef mixture. Add 1/2 a tablespoon of tomato paste, adjust seasoning and cook until all tomato juice evaporates. Slit eggplants into two and fill them with the beef. Whisk together boiling water and the remaining 1/2 teaspoon tomato paste. Spoon the mixture over the eggplants until filled and pour the rest around them. Bake until the eggplants have softened and the liquid in the pan has reduced, 30-40 minutes.