Preheat the oven to 180 °C = 356 °F and peel the eggplants from top to bottom in zebra stripes.
Place the eggplants in a pan or tray. With a brush, coat the eggplants with olive oil, add salt and bake for 20-25 minutes until they soften. The original recipe says you have to fry the eggplants. However, as always, I try to share with you healthier ways to prepare our recipes.
Cut the pointed peppers, onions, garlic cloves, and tomatoes into very small pieces.
Heat olive oil in a pan over medium heat, place the vegetables, and sauté them with salt and pepper for 4-5 minutes.
Add the tomatoes and sauté for another 3-4 minutes.
Add fresh parsley, give it a good mix and turn the heat off.
Cut a slit on each eggplant without slicing all the way through. Use a spoon to make a boat shape for the filling to lay in, and place the filling in the eggplants.
Place them in the oven again and continue baking them for 25 minutes. Your vegan stuffed eggplants are ready to enjoy. You can be proud of yourself.
The dish is served at room temperature or warm. I always serve it with rice. If you are a vegetarian, you can serve it with rice and some yogurt-garlic sauce.