Preheat oven to 400 degrees Fahrenheit

Line a sheet pan with aluminum foil

Cut the eggplants in half

Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin

Roast the eggplant in the oven

Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper

When eggplant has been 8-10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes (depending on the size of the eggplant)

Remove from oven and let them cool

When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed

Cut the filling in small pieces as well as the roasted tomatoes

In a large skillet or pot add 1 tablespoon of olive oil

Sautee the onions and red pepper until soft. Add the garlic and cook over medium-low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper

Add the shrimp and cook for 1 minute on each side (do not overcook)

Add the capers and olives. Continue cooking for 1 more minute

Pour in the balsamic vinegar and cook until the vinegar has reduced by half

Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick

Check for seasoning and remove from heat

Fill each eggplant with the shrimp and garnish with chopped parsley