How to make
Dig out the insides of the eggplants, set them aside, sprinkle the eggplants with salt and leave them for 1 hour, then rinse and dry them.
Separately, fry the finely chopped onions and finely chopped carrots. Once they soften, add the chopped peppers and insides of the eggplants.
Pour in a little warm water and saute, while also adding the bay leaf, black pepper, allspice and slices of garlic, chopped parsley and finely chopped tomatoes. Cook until ready.
In a tray, arrange the eggplants, fill them with the mixture, pour on 2 cups water and bake at 430°F (220 °C) until the eggplants are cooked.
Serve with lemon or whatever else you like instead - I garnished them with mashed potatoes.
