Ingredients

• 4 large eggplants
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 large tomatoes, finely chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

Preparation

1. Cut off the top of each eggplant, then scoop out the flesh with a spoon, leaving about 1/2 inch of flesh intact.
2. Chop the eggplant flesh into small pieces and set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the onion and cook until soft and translucent, about 5 minutes.
5. Add the garlic, red and green bell peppers, and chopped eggplant flesh, and cook for another 5 minutes.
6. Add the chopped tomatoes, cumin, paprika, cinnamon, salt, and black pepper, and cook for 10 minutes.
7. Stuff the eggplants with the vegetable mixture and place them in a large baking dish.
8. Pour 1/2 cup of vegetable broth over the eggplants.
9. Cover the baking dish with aluminum foil and bake in the oven at 375°F for 45 minutes to 1 hour, until the eggplants are tender.
10. Garnish with fresh parsley and serve hot.

Tip: You can also sprinkle some vegan cheese on top of the eggplants before baking for a cheesy twist on this classic Greek dish!