Armenian Stuffed Eggplant (Imam Bayildi)

By Chef Joanna

4.71 / 5

30min

45min

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2 large eggplants
¼ cup olive oil divided
1 red bell pepper cut into 1-inch strips
½ onion sliced
3 cloves garlic minced
2 tomatoes chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley or to taste