From Eating Well: "Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin."
Brush about 1 tablespoon of oil over the eggplant flesh.
Sprinkle it with salt (and pepper, if desired).
Place the eggplant inside down on the oiled pan and bake 15 minutes.
Filling
While the eggplant is roasting, thinly slice onion.
Thinly slice ½ the bell pepper and set aside; dice the remaining half.
Cut 1 tomato into 4 wedges and set aside; dice the remaining tomato.
Using a medium-szed, non-stick sillet, heat 1 tablespoon oil over medium-high heat.
Add onion and cook for about a minute, stirring occasionally.
Add minced garlic. Stir.
Add the diced bell pepper, diced tomatoes, parsley (reserving 1 tablespoon), sugar, bay leaf and a dash of salt and pepper.
Cook, stirring occasionally for 3 minutes.
Remove the vegetables from the heat and discard the bay leaf.
To Assemble
When the eggplant has baked for 15 minutes, remove it from the oven.
Turn each eggplant over and widen the slits using two spoons.
Stuff the slits with the vegetable mixture, pressing it down gently.
Top with a wedge of tomato in the middle of each half and place the reserved sliced pepper over top.
Add a small amount of hot water (aobut ¼ inch) to the roasting pan.
Drizzle the stuffed eggplant with the remaining teaspoon oil. Bake 30 minutes more.