Preheat oven to 375°F.
Halve baby eggplant, lengthwise. Scoop out inner eggplant, chop and set aside. Heat 1 tbsp. of olive oil over medium heat. Cook eggplant shells cut side down until bitemned lightly.
Remove eggplant shells, in the same pan, add tomatoes and peppers and cook until slightly softened.
Add chopped eggplant and garlic to mixture, cook 5-8 minutes more until softened. Add 1 more tbsp. of olive oil or water if mixture gets too dry. Season with salt and pepper to taste. Stuff eggplant shells with mixture.
Add cheese on top.
Bake for 20 - 25 minutes. Garnish with chopped parsley (optional).