Karnıyarık (lit. 'riven belly' in Turkish) is best made with Turkish eggplant. A Turkish eggplant is much thinner as a 'normal' eggplant.
To prepare the filling:
Fry 250 gram ground veal (kalfsgehakt).
Add one onion, garlic a red pepper and a green pepper (see photo, I'm not sure which variety of Capsicum this is).
Add a can of tomato puree, one tomato and fresh parsley. Fry. Add 1 teaspoon paprika powder, 1 teaspoon black pepper and salt.
To prepare the eggplant slice lengthwise and heat in an oven until soft.
Put the eggplant in an oven dish and fill them with the meat filling.
Add half a green pepper on top of each eggplant and pour a thin layer of tomato sauce in the oven dish. You can easily make the tomato sauce by mixing some tomato puree with a glass of water.
Bake in the oven for 20 - 30 minutes at 200 degrees Celsius.