1. Prepare the Eggplants:

• Wash the eggplants and cut them in half lengthwise.
• Scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped-out flesh and set it aside.
• Sprinkle the eggplant shells with salt and let them sit for 15–20 minutes to draw out excess moisture. Pat dry with a paper towel.

2. Cook the Eggplants:
Option 1: Frying

• Heat vegetable oil in a skillet over medium heat. Fry the eggplant shells until golden brown and softened. Drain on paper towels.

Option 2: Baking

• Preheat the oven to 375°F (190°C).
• Brush the eggplant shells with vegetable oil, place them on a baking sheet, and roast for 20–25 minutes until tender.

3. Prepare the Filling:

• Heat vegetable oil in a skillet over medium heat. Sauté the chopped onion and bell pepper until softened.
• Add the grated garlic and optional chili pepper, cooking for another minute.
• Stir in the chopped tomatoes, reserved eggplant flesh, cumin, paprika, and black pepper. Simmer until the vegetables soften and flavors meld together.

4. Stuff the Eggplants:

• Fill each eggplant shell with the prepared vegetable mixture, pressing gently to pack the filling.

5. Make the Sauce:

• Mix tomato paste, water, vegetable bouillon, salt, and black pepper in a bowl until smooth.

6. Bake the Stuffed Eggplants:

• Arrange the stuffed eggplants in a baking dish in a single layer. Pour the sauce around them, submerging the base of the eggplants.
• Cover the dish with aluminum foil and bake at 375°F (190°C) for 25–30 minutes, or until the eggplants are tender and the filling is heated through.

7. Garnish and Serve:

• Remove from the oven and let cool slightly. Garnish with fresh parsley and serve warm.