WALNUT STUFFED EGGPLANT

Yield: 4 hearty servings

2 1-pound eggplants (450g each)
1/2 pound (225g) tomatoes, chopped
1/4 pound (115g) cremini or button mushrooms, sliced
1 cup (240 ml) chopped onions
4 large cloves garlic, minced
2 teaspoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground Lebanese spice mix
Freshly ground black pepper
2/3 cup (160 ml) walnuts
1 6-ounce (170g) can tomato paste
3 heaping tablespoons capers, well drained
2 to 3 small ripe tomatoes, sliced

Cut the eggplants in half lengthwise, slicing through the stem end. Using a curved, serrated grapefruit knife, scoop out the flesh, leaving a 1/4-inch (.5 cm) thick shell, and coarsely chop the 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. Place the eggplant shells under the broiler and broil them 3 inches (7.5 cm) from the heat source for 5 to 10 minutes, until fork tender. Watch carefully to prevent burning. Remove the eggplant shells from the broiler and set them aside.
Preheat the oven to 375 degrees (Gas Mark 5). 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 to 10 minutes, until the vegetables are tender.
Coarsely grind the walnuts in a nutmill and add them to the skillet along with the tomato paste and capers. Mix well.
Fill the eggplant shells with the vegetable mixture and top with tomato slices. Sprinkle with salt and pepper, and bake, uncovered, for 25 to 35 minutes. .