Armenian Stuffed Eggplant (Imam Bayildi)

1. Preheat the oven to 450 degrees F (230 degrees C). 2. Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil. 3. Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). 4. Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool. 5. Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. 6. Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce. 7. Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.