Cut eggplants in quarters lengthwise. Cut each quarter into 3-inch pieces. Seed and cut peppers into same-size pieces, and set aside. Chop onion, parsley and tomatoes, set aside.
In very hot oil, fry the eggplants quickly until they turn slightly golden but are not cooked. Remove and place on paper towels to soak up the extra oil. Set aside.
In 2 tablespoons of oil, sauté onions until transparent, add green peppers and continue cooking for a minute. Add tomatoes, parsley and salt. Cook for a couple of minutes. Add minced meat, breaking into pieces to avoid large chunks, and season with salt and pepper. Transfer prepared eggplants on top, cover, bring up to a boil, and turn down to a simmer. Cook, covered, for 15 minutes.
Stir and simmer for another 15 minutes.
Allow to rest for a few minutes before serving, stir gently and spoon into dishes.