Fry the eggplants cut side in the oil for five minutes in a medium frying pan. Drain and place in a shallow ovenproof dish. Fry the onions, garlic and green pepper in the same pan. Extra oil may be needed. Cook for ten minutes or until vegetables have softened.
At the tomatoes, sugar, ground goriander and ground pepper and cook another five minutes or until the mixture is reduced. Add in cilantro or parsley. Spon mixture over eggplants. Bake for 30-35 minutes at 375F. Chill and serve cold.