Step 1

Preheat the oven at 350F/180C. Line a baking pan with baking paper.

Step 2

Peel the eggplants in stripes. Don’t cut the stems out.

Step 3

Let them sit in salted water for 15 minutes. Gently squeeze and pat dry with a paper towel.

Step 4

Prick each eggplant a few times with a fork and place them on a grilling rack or in a baking pan.

Step 5

Brush each eggplant with a generous amount of olive oil.

Step 6

Bake in the oven until tender, for 30 minutes.

Step 7

Heat olive oil in a pan and cook the chopped onion in it until translucent.

Step 8

Add in chopped green peppers and cook for a few minutes.

Step 9

Add in chopped tomatoes, garlic, sugar, salt and black pepper and cook for 5 minutes.

Step 10

Remove from the heat and add in chopped mint and parsley. Give it a good stir.

Step 11

Cut a slit lengthwise on each eggplant but don’t go all the way through.

Step 12

Use a teaspoon and give each eggplant a boat shape by making enough space to stuff them.

Step 13

Stuff the eggplants with the filling and place them in a baking pan.

Step 14

In a small bowl, mix together water and tomato paste. Pour this over the eggplants.

Step 15

Bake for 40 minutes.

Step 16

Serve at room temperature or cold.