1. Preheat the oven to 180 degrees Celsius.

2. Cut the red bell pepper in half and remove the seeds and inner part. Set aside.

3. Slice the eggplant into thin slices.

4. Slice the zucchini into thin slices as well.

5. Heat a pan over medium heat and add some olive oil.

6. Fry the eggplant slices on both sides until they are soft. Set them aside.

7. Also fry the zucchini slices on both sides until they are soft. Set them aside as well.

8. In the same pan, add the sliced spring onions and sauté them for about 2 minutes.

9. Now add the fresh mushrooms and sauté them with the spring onions for another 5 minutes.

10. Pour the dry red wine into the pan and let it simmer until it is almost completely evaporated.

11. Remove the pan from heat and add the heavy cream. Stir well to get a creamy sauce.

12. Add the grated Parmesan and stir again until it melts and thickens the sauce.

13. Take the prepared bell pepper halves and fill them with the creamy vegetable mixture. Place them in a baking dish.

14. Now place the fried eggplant and zucchini slices on top of the stuffed bell pepper halves.

15. Sprinkle the vegetables with grated mozzarella cheese.

16. Bake the stuffed vegetables in the preheated oven for about 20-25 minutes, until the cheese is golden and bubbly.

17. Serve the stuffed vegetables hot and enjoy!