Wallnut Stuffed Eggplant

Recipe from Vegetarian Magazine

3 medium eggplants 

2 Tbs olive oil

2 medium onions, diced

1 1/2 pt grape tomatoes, halved

3/4 c walnut pieces

2 1/4 tsp ground cinnamon

1 1/2 tsp dried oregano

1/4 c bread crumbs

2/3 c crumbled feta cheese

lemon wedges, optional

1. Halve eggplants lengthwise, and scoop out flesh, leaving 1/2 inch thick edges on eggplant shells. Cut scoops into 1/2 inch pieces and set in a colander. Sprinkle eggplant pieces and inside eggplant shells with salt. Let stand 25-30 minutes.
2. Bring large pot of water to a boil, drop eggplant shells in, simmer 5-8 minutes, until barely  tender. Drain, cool, pat dry.
3. Meanwhile, heat olive oil in large skillet, saute onions 3 minutes. Add eggplant pieces, tomatoes, walnuts, cinn, oregano, and 1/4 c water. Season with salt and pepper. Cook 8 minutes, stir often. Add breadcrumbs.
4. Preheat oven to 375. Divide bread crumb eggplant mixture into shells. Sprinkle with feta. Bake 15-20 minutes, until brown.