Cut the eggplant into bite sized pieces, salt, mix, and put it into a strainer in the sink to let it sweat.
Put the diced onion, garlic powder and 1 tsp of olive oil into a large pan and cook over medium heat for about 3 minutes, until soft. Add the diced yellow bell pepper to the pan, mix, and cook for another 3 minutes. Add the cherry tomatoes, mix, and cook for 2-3 minutes.
Then add the ground beef to the pan, breaking it into pieces as you mix it into the other ingredients. Top the beef with 1 tsp salt, 1 tsp ground black pepper, 1 tsp oregano, and 1 tsp of basil, mix and then let the meat cook for 5 minutes, or until browned. Mix in the 2 Tbs of tomato paste.
Then, dry off your eggplant. Make sure to dry it off really well.
Add the eggplant and zucchini to the pan,mix and let everything cook for about 8-10 minutes. Add the crushed tomatoes and cook for another 10 minutes, adding 1/2 tsp of thyme and 1/2 tsp of basil to the pan.
While the sauce is cooking, chop the tops off of 4 large bell peppers, and take the seeds out of the insides of them.
Fill each bell pepper with 1/2 cup of the meat sauce and place into a baking dish ( I used a 35x23 cm european sized glass baking dish... I measured it and it seems like this could be an american sized 11x 9 inch pan). Surround the peppers with the remaining meat sauce, put the pan into the oven and bake for 40 minutes, until the peppers have softened and browned.