Zucchini can take the place of eggplant in this dish.
Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper.