1. Prepare the Eggplant:

• Preheat your oven to 375°F (190°C).
• Cut the eggplant in half lengthwise and scoop out the flesh to create a boat, leaving a thick border. Chop the scooped-out flesh and set aside.
• Drizzle the eggplant shells with olive oil, and season with salt and black pepper.
• Place the eggplant shells on a baking sheet and bake for 20 minutes, or until tender.

2. Cook the Filling:

• Heat olive oil in a skillet over medium heat. Add garlic and onion, and sauté until fragrant and softened.
• Add minced meat and cook until browned, breaking it up as it cooks.
• Stir in the chopped eggplant flesh, bell pepper, tomato, and dried basil. Cook until the vegetables soften.
• Mix in the tomato paste, and season with salt and black pepper to taste. Cook for an additional 5 minutes to blend the flavors.

3. Assemble the Eggplants:

• Remove the eggplant shells from the oven.
• Fill each shell with the meat mixture, packing it tightly.
• Top with shredded mozzarella and grated Parmesan.

4. Bake:

• Return the filled eggplants to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve:

• Remove from the oven and garnish with freshly chopped parsley and dill.
• Serve hot as a main course or side dish.