Pepper wash, peel - cut off the hat, remove seeds, remove the cap from the stalk - they still need us. Each eggplant cut into 3 rings and a table spoon take out the middle to make a Cup (sorry, I this process did not take a picture)

Filling - ground beef, rice, cooked until semi cooked in a small amount of water, onion, finely chopped ( I part replaced the green onion), salt, pepper - mix, if necessary add a little water for juiciness

Stuffed with minced peppers and eggplant, put in a saucepan, pour a glass of water, close the lid and put it to stew

And start doing fill - what is left of the pepper, midway from eggplant - cut into strips, add Korean carrots and fry in the oil for 5 minutes, add the ketchup or tomato paste and fry for another 3 minutes, sprinkle with salt pepper, add some water half a glass and pour in the saucepan with the peppers, now it all stew for half an hour.