Cut the eggplant in half and scoop out the center. Leave enough meat inside the skin (approx. 5mm) so that it holds its shape when baked. Put the scooped out eggplant halves on a baking sheet. Put some olive oil on the eggplants, some salt, and pepper. Then, place your baking sheet with the prepared halves in the oven for 20 minutes.
Meanwhile, put a pan on the stove and preheat it with some olive oil. You can use coconut oil as well.
Cut the scooped out center of the eggplants into small pieces. Put it into the hot pan and roast it. Cut, the red bell pepper and onions as well, add them. Add the kidney beans and tomato puree as well as some salt and pepper. I love turmeric, as well. Roast it all together.
Now, your halves should be ready. Take the pan from the heat and the eggplant halves out of the oven. Fill the halves with the roasted vegetables.
Use a fork to mix the almond butter in a small glass with water, some lemon juice and cut basil leaves. First, it is quite hard. Then, it gets smoother. Pour it over your stuffed eggplants and place the pistachios on it.