Heat oil in a non-stick pan over medium-high heat. Add beef, onion, garlic, and peppers and for 4-6 minutes, breaking the beef into smaller pieces.
Reduce the heat to medium, mix water, tomato paste, cumin, and salt & pepper, and simmer until the liquid thickens.
Remove from heat and stir in half of the parsley.
Preheat the grill. Poke 7-10 holes in each eggplant using a fork, and cook for 6-8 minutes, flipping halfway. Place in a large grill-safe casserole dish and set aside.
After the eggplants cool, cut a small opening in the "belly" of each eggplant and lightly season with salt.
Spoon the sauce into the openings of each eggplant, letting it mound. Pour any remaining sauce into the bottom of the casserole dish.
Cover with aluminum foil and place on the grill for 10 minutes. Remove the foil and cook for another 7-10 minutes.
Garnish with remaining parsley and serve.