Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
3. Bake the eggplants for 20 minutes, or until the flesh is soft and tender.
4. While the eggplants are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the diced onion and red bell pepper to the skillet, cooking until softened, about 5 minutes.
6. Stir in the minced garlic and cook for an additional minute until fragrant.
7. Add the diced tomatoes to the pan and cook, stirring occasionally, until the tomatoes break down and create a sauce, about 10 minutes. Season with salt and pepper to taste.
8. Remove the baked eggplants from the oven and let them cool slightly. Carefully scoop out the flesh, leaving a thin layer intact inside the skin. Chop the scooped-out flesh and add it to the skillet with the tomato sauce.
9. Cook the mixture for another 10 minutes, stirring to combine, and then stir in the chopped parsley.
10. Spoon the flavorful mixture back into the eggplant skins, packing it gently. If desired, drizzle with a little more olive oil before serving.