Halve the eggplant lengthwise, scoop out the flesh, sprinkle the shells with salt and set them aside.

Dice the onions, carrots, tomatoes, peppers, and eggplant flesh. Mince the garlic. Chop the parsley.

Heat up oil in a pan over high heat. Cook the onions and carrots. Once they soften add the peppers and eggplant flesh.

Add the tomatoes, garlic, parsley and bay leaves. Add 1/2 cup of water and cook under a lid until done. 

Place the eggplant shells in a baking dish and fill them up with the stuffing. Add a cup of water to the baking dish and cook until the eggplant is ready at 400F/200C.

Serve topped with parsley and a lemon wedge.