Oven Roasted Egyptian Mesakaa

Name: Oven-Roasted Egyptian Mesaka’a
Ingredients: 2 pounds (about 4 large) globe eggplants, stems removed; 4 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1 yellow onion, roughly chopped; 2 green or red bell peppers, seeded, stemmed, and roughly chopped; 2 tablespoons tomato paste; 1 teaspoon ground cinnamon; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 teaspoon chili powder (optional); 2 garlic cloves, peeled and finely chopped; 1 pound ground beef (optional); 1 (14-ounce) can chopped tomatoes; 1 cup beef or chicken stock, or water if not using meat; 1 handful toasted and chopped almonds (optional); Cooked white rice or pita, for serving