Halve the eggplants length wise and bake face down on an oiled tray in 350 degree oven for 20-25 minutes.
Scoop out the inside of the eggplants leaving about ¼ inch in the skins, and chop it up.
Saute onions and garlic. Add the minced eggplant and peppers.
When everything is starting to get soft add the diced tomatoes and the spices. Bring everything to a simmer then add the cooked rice. Season with salt and pepper, and if it's too acidic add a teaspoon or so of honey.
Stuff the eggplant shells and top with the grated manchego. Bake for 35-40 minutes at 350 degrees.