Prepare Eggplants: Preheat your oven to 200°C (392°F).

Slice the eggplants in half lengthwise and scoop out a portion of the flesh to create a cavity for the filling.

Brush the eggplants with olive oil, and season with ground pepper and salt.

Place the eggplants on a baking tray and bake for 30 minutes.

Prepare Filling: While the eggplants are baking, heat 4-5 tablespoons of vegetable oil in a large pan over medium heat.

Add the chopped onion and minced garlic, and sauté until fragrant.

Add the ground beef and cook until browned.

Stir in the chopped tomatoes, red pepper, and green peppers.

Add 1 teaspoon of tomato paste and mix well.

Pour in 1 glass of water and season with paprika, black pepper, cumin, thyme, and salt to taste.

Let the mixture simmer for about 10 minutes until the vegetables are tender and the flavors are well combined.

Stuff Eggplants: Remove the eggplants from the oven and fill each with the prepared beef mixture.

Top each stuffed eggplant with grated cheddar cheese.

Final Baking: Return the stuffed eggplants to the oven and bake for an additional 15 minutes at 200°C (392°F) until the cheese is melted and bubbly.

Serve: Remove from the oven and let cool slightly.

Garnish with chopped parsley and serve warm.