Armenian Stuffed Eggplant

Armenian Stuffed Eggplant
Ingredients
2 large eggplants
¼ cup olive oil, divided
1 red bell pepper, cut into 1-inch strips
½ onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley, or to taste
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan.
Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes.
Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9×13-inch baking dish.
Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.