Peel the eggplants in stripes (partially) and lightly oil them. Place them in the oven and let them roast until they are nicely browned.
Meanwhile, put 3 tablespoons of oil in a pan and add the chopped onion. Let it sauté a bit. Then finely chop one of the green peppers and add it to the pan.
Next, add the ground beef and stir, cooking it until it’s done. Add one teaspoon of tomato paste and stir it in. Then add one of the tomatoes, chopped into small cubes.
Add about one teaspoon of salt, a bit of black pepper, and some chili flakes. If desired, chop some parsley and add it in as well. Turn off the heat.
Take the roasted eggplants out of the oven. Gently press down the center with a spoon to make space, then fill them with the ground beef mixture.
Top each stuffed eggplant with slices of tomato and green pepper.
In a separate bowl, mix 1 tablespoon of tomato paste with a bit of salt, black pepper, and some water. Stir it well, then pour this mixture over the eggplants arranged in a baking tray.
Put the tray back into the oven and bake until the tops are nicely browned. It usually takes about 30–40 minutes.