Eggplant with Tomato Filling
Preheat the oven to 180°C (approximately 350ºF).
Rinse the eggplants, cut off the ends and slice into them longitudinally, without cutting all the way through. Scoop out the flesh with a tablespoon, leaving roughly a 2 cm margin (approximately 3/4 inch). Place on an oiled baking sheet and bake for about 30 minutes.
Peel the shallots, chop into small cubes and sauté slowly over low heat in some oil until translucent. Separate the garlic, chop finely, mix with the tomato paste and sauté with the shallots briefly. Then, add the canned tomatoes and simmer for about 20 minutes. Stir in the parsley and season with salt and pepper.
Remove the eggplants from the oven and prise open where they are cut. Fill half way with the tomato sauce and distribute strips of the bell peppers on top. Press the eggplants closed and pour the remaining tomato sauce into the dish. Return to the oven for about 30 minutes.
Serve garnished with marjoram and thyme.