Cut the eggplants in half and scoop out the flesh. Dice the flesh and soak it in cold water for 1 hour.

Sauté olive oil and garlic, add the drained eggplant cubes, season with salt, cover, and cook for 10-15 minutes. Let cool.

Mix the eggs with the cooked eggplant flesh, grated cheese, and crumbled bread. Add a pinch of salt and the chopped parsley.

Fill the eggplant shells and bell pepper with the mixture.

Sauté olive oil with garlic and onion, add half of the tomato purée, and bring to a boil. Add the stuffed eggplant and peppers, cover, and let the eggs set.

Add the remaining tomato purée and salt, and simmer on low heat for about 1 hour. You can use the sauce to dress orecchiette pasta.