Peel the eggplant in strips leaving the skin in places. Make an incision along without cutting to the edges, so that later we can put the filling.
Heat a tablespoon of oil in a pan and fry the eggplants on each side for 5 minutes.
Finely chop the onion and garlic. Fry in the remaining oil until soft.
Then add minced meat, pepper, salt and tomato paste 1 tbsp. L., mix well and cook for 10-15 minutes. Add chopped parsley at the end.
Place the eggplant in a slice up in the baking dish.
Fill eggplant stuffed.
Put the sliced tomato and the hot pepper sliced along the eggplant. Dilute the remaining tomato paste with water and pour on the bottom of the mold. Bake in the oven at 180 degrees 25 minutes.