Ok, here is a recipe for stuffed eggplant with olive oil by a Mediterranean girl. It might look a bit time consuming but believe me it's worth the efforts. Great for vegetarians and vegans as well. The name of this dish is "imam bayildi" in Turkish, which means "imam(the guy who leads the prayer) fainted"
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This is a picture of what to expect in the end:
http://img219.imageshack.us/img219/975/imamcopy3nk.jpg
or
http://www.bosphorousrestaurant.com/...1/DSC_0101.jpg
You need these to make it: eggplants, olive oil, pine nuts, onions, tomatoes (dried or fresh), green peppers, parsley, nutmeg, salt, allspice, blackpepper, pinch of sugar and cinnamon.
Here is how to make it:
Wash and peel the eggplants (better to peel them in stripes). Do not remove the heads completely, just peel the hard woody bits on top. Stab each eggplant in a few spots on their centers and brush them with olive oil and salt. Bake the eggplants in the oven until they are almost cooked, which takes approximately 20 minutes in a 200 degree celcius oven. (original recipe calls for frying the eggplants but this is healthier) Put the eggplants aside and let them cool off a bit.
Filling: Chop lots of onions, depending on your eggplant quantity, just enough onions to fill the eggplants. Cook onions with 2-3 tablespoon of olive oil until they become golden in color. Add some pine nuts at this point if you'd like to. Once onions are cooked, add some chopped tomatoes into it. Add in a pinch of sugar and cinnamon. Add some chopped green peppers as well (optional again). Add some chopped parsley and remove from stove. The most important trick is to add 1/4 teaspoon of (more/less if you like) shredded nutmeg into this filling at this point. Nutmeg goes so nice with eggplants. Add some blackpepper, allspice and salt. Mix well.
Stuff the eggplants with this filling using a spoon, just like you see in the picture. Top them up with tomatoes and bake in the oven for 10 more minutes. Serve with fresh parsley.
I hope you like it. Bon appetite.