Prepare the ingredients.
Begin by preparing the eggplant: you can cut each in half (if large enough), or cut off the top part as I did.
Remove the flesh with a knife and spoon.
Be careful not to damage the skin of the eggplant if you do not want to leave too much pulp.
Cut the flesh with a knife (not submerging it until the end) squares.
Spoon remove the pulp, removing one square.
Salt generously dusted inside the eggplant and set aside them aside for 15 minutes or more, so that they let the juice.
Save the pulp for the stuffing eggplant.
Blanch the tomatoes and remove their skins.
Peel the onion, cut it into small cubes and fry over medium heat in a pan with two tablespoons of vegetable oil.
Fry about 5 minutes - until soft and slightly browned.
Tomatoes are peeled cut into cubes and add to the pan.
Also add the chopped peppers.
Cook all together on a low heat for about 5 minutes, stirring from time to time.
Eggplant pulp, sprinkle with salt, squeeze out of it more fluid and finely chop.
Add the chopped pulp to the pan and continue to cook the vegetables together. Do not forget to mix (cook for 10 minutes or so, until the eggplants are tender).
Preheat oven to 180 gr.S.
Rinse the eggplant with salt, put them into a formbaking dish and send it in the oven for 20-25 minutes (or as long as the part of the eggplant, which is close to the stem, becomes soft when pierced her with a knife).
When the eggplant in the oven are ready, remove them from the oven, to pass on to a plate and allow to cool slightly.
Transfer half of the vegetable mixture from the pan in a baking dish.
Increase the fire under the pan with the remaining vegetables and add them to the ground beef.
Using a spatula, separate the ground meat into pieces and fry them until then, until the meat is no longer be red.
Mix it with vegetables thereafter.
Season the stuffing for eggplant with salt, black pepper and paprika to taste.
Crush two or three cloves of garlic and add to the stuffing.
Cook for a minute, then add the chopped parsley, stir and remove from heat.
Using a spoon, hollow nafarshiruyte eggplant with minced meat with a mixture of vegetables and place them in the form of fried vegetables on top.
Sprinkle each eggplant with a thick layer of grated cheese.
Pour half a cup of water in the form and put it back in the oven (180 oC) for about 20 minutes.
Get ready stuffed eggplant from the oven.
Give them "rest" for 5 minutes and serve it hot, add a spoonful of vegetable mixture with the bottom of the form.
For baked stuffed eggplant excellent white bread.