Cut the eggplant in half lengthwise and scoop out the flesh to create a cavity for stuffing.

Prepare the meat filling by mixing ground meat, beaten egg, breadcrumbs, and a pinch of salt and pepper.

Stuff the eggplant halves with the meat mixture and lightly coat the surface with flour.

Heat olive oil in a pan and sauté the minced onion, garlic, and yellow bell pepper until softened.

Add the stuffed eggplants to the pan and lightly brown them on all sides.

Pour in the canned tomatoes, ketchup, bouillon granules, sugar, salt, and pepper. Stir to combine.

Cover and simmer for 20 minutes, occasionally spooning the sauce over the eggplants.