Turkish Delight: Stuffed Eggplant Extravaganza

Prepare the Eggplants:
Begin by slicing the eggplants in half lengthwise. Hollow out each half, leaving a thin layer of flesh on the skin to maintain its shape. Chop the removed flesh and set it aside for later use.
Sauté the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onions, bell pepper, and minced garlic. Sauté until the onions become translucent. Add the chopped chicken breast and cook until it’s no longer pink. Incorporate the chopped eggplant flesh and continue cooking until everything is tender.
Season the Mixture:
Pour the tomato pulp into the skillet with the sautéed filling. Season with salt, pepper, paprika, and oregano. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.
Stuff the Eggplants:
Preheat your oven to 190°C (375°F). Spoon the filling generously into each eggplant half. Arrange the stuffed eggplants in a baking dish.
Bake the Dish: