Instructions

1. 1
   Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
2. 2
   Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
3. 3
   Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
4. 4
   Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
5. 5
   Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
6. 6
   Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).
7. 7
   Remove from heat source and set aside.
8. 8
   Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
9. 9
   Fill eggplant shells with sautéed mixture and top with tomato slices.
10. 10
    Sprinkle with salt and pepper.
11. 11
    Bake uncovered at 375°F for 25–35 minutes.