Peel the eggplants in strips. Brush the eggplants with oil. Place them on a tray and roast them in the oven on the grill setting, turning occasionally, until they change color. Meanwhile, pour the oil into a pan, add the minced meat and stir-fry until the water is absorbed. Add the finely chopped pepper. After frying for a few minutes, add the peeled and diced tomatoes to the mixture. Adjust the salt. Cook, stirring occasionally, until the tomatoes soften. Add the chopped parsley and stir. Place the eggplants in the pot and gently open the middle with a knife. Divide the mixture among them. Add 2 cups of hot water and a pinch of salt to the pot. Close the lid of the pot and cook on medium heat for 30 minutes.