Stuffed Eggplant with Ground Beef and Tomatoes

Preparation 1. Preheat the oven to 375°F (190°C).

2.Wash the eggplant, tomatoes, red bell pepper, and green bell pepper. Pat them dry.

3.Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the skin. Chop the removed flesh into small pieces and set aside.

4.Finely chop the onions, garlic, red bell pepper, and green bell pepper.

Filling Preparation 5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic, sauté until softened.

6.Add the ground beef to the skillet and cook until browned. Season with salt and pepper to taste.

7.Stir in the chopped eggplant flesh, red bell pepper, green bell pepper, and tomato paste. Cook for 5-7 minutes until the vegetables are tender. Set aside.

Assembly 8. Brush the eggplant skins with olive oil and sprinkle with salt and pepper.

9.Fill the eggplant halves with the ground beef and vegetable mixture. Slice the tomatoes and place the slices on top of the filling.

10.Place the stuffed eggplants in a baking dish. Drizzle with olive oil and season with salt and pepper.

11.Cover the dish with foil and bake for 30 minutes.

12.Remove the foil and bake for an additional 15-20 minutes or until the eggplant is tender and the filling is heated through.

Garnish and Serve 13. Remove the stuffed eggplants from the oven. Allow them to cool for a few minutes.

14.Garnish with fresh parsley leaves and serve hot. Enjoy!