Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped; 5 cloves garlic; Salt to taste; 2 tablespoons olive oil; 1 medium onion chopped; 3 garlic cloves, finely chopped; 1 medium zucchini chopped; 2 red bell peppers, seeded, chopped; 1/4 cup white wine; 8 plum tomatoes, seeded, chopped; 1/2 cup tomato juice; 1/2 cup white rice; 1/2 cup bulgur; 4 anchovy fillets, drained, chopped; 1/2 cup pitted, cracked green olives; 1 tablespoon drained capers; 1/4 cup toasted pine nuts; 1 tablespoon fresh chopped oregano; 1 tablespoon fresh chopped thyme; 1 tablespoon fresh mint chopped; Salt and freshly ground black pepper to taste; 1/2 cup plain breadcrumbs; 1/2 cup Parmesan; Olive oil