Walnut Stuffed Eggplant

2 - eggplants
1/2 lb. ripe tomatoes, chopped
1/4 lb. cremini or button mushrooms, sliced
1 C onions, chopped
4 - large garlic cloves, minced
2 t olive oil
1 t salt
1/2 t ground cinnamon
0 - ground black pepper
2/3 C walnuts
1 - can tomato paste (6 oz.)
3 T capers, well drained

Cut the eggplants in half lengthwise, slicing through the stem end. Scoop out the flesh, leaving a 1/4 inch thick shell, and coarsely chop the extracted flesh. Put the chopped eggplant into a large, deep skillet or flat-bottom wok.

Rub the inside of the eggplant shells with a small amount of olive oil and place them on a baking sheet. Broil them three inches from a heat source for 5-10 minutes until fork-tender. Watch carefully to prevent burning.

Preheat the oven to 375° F. Add the chopped tomatoes, mushrooms, onions, garlic, olive oil, salt, cinnamon, and pepper to the skillet with the chopped eggplant and cook and stir for 7-10 minutes, until the vegetables are tender.

Coarsely grind the walnuts and add them to the skillet along with the tomato paste and capers. Mix well.

Fill the eggplant shells with the vegetable mixture. Sprinkle with salt and pepper and bake, uncovered, for 25-35 minutes.

From Nut Gourmet