Heat a little sunflower oil in a large saucepan and add your onions.
As the onions start to sweat, add your lamb and stir around.
Add your garlic.
Give it all a stir and sauté until the meat is browned (around 10 minutes).
Now add your tomatoes, salt & pepper, then simmer for 10 minutes.
Stir in your tomato paste (salça), remove from the heat and place to one side.
Preheat your oven to 200 degrees Celsius.
Take your aubergines and peel stripes off them. Leave the stems at the top.
Heat 4 tbsp sunflower oil in a frying pan on a medium-high heat.
Place your aubergines in the pan and fry for 10-15 mins, turning occasionally so they brown on all sides and are partly softened.
Now place your aubergines into an oven dish or baking tray.
In each aubergine, make a slit down the centre from close to the top, almost to the bottom, making sure not to slice the aubergine in half.
Part each aubergine so that they resemble canoes.
Now stuff your aubergines with the meat filling.
Place sliced tomato over the top of the meat and lay your green pepper over the top.
Brush your pepper with a little oil.
Dissolve a teaspoon of tomato paste in 100mls of water and pour that into your oven dish
Place your karnıyarık into the centre of the oven for 20 minutes until the pepper is cooked.
Top your karnıyarık with the chopped parsley before serving.