Preheat the oven to 200°C.
Peel eggplants lengthwise, leaving some skin stripes. Make a slit on each eggplant without cutting all the way through. Keep the stems intact.
Place eggplants on a baking sheet lined with parchment paper.
Brush eggplants with oil and bake for 30 minutes, until tender.
Heat olive oil in a pan. Cook onions until translucent, then add garlic and Switch Mince Meat. Break up any lumps. Cover and cook until meat releases and absorbs juices.
Add chopped peppers and tomatoes. Season with salt and pepper. Cook for 10 minutes over low heat.
Remove from heat, add chopped parsley.
Create space for filling in each eggplant by pushing edges of the slit. Shape like boats.
Fill eggplants with the mixture and place them in a baking pan.
Mix water, tomato juice, and salt. Pour over eggplants.
Bake for 20 minutes at 200°C.
Garnish with chopped parsley and pine seeds.
Serve hot with white rice.