2 medium eggplants 4 scallions (including green tops), chopped 6 cloves garlic, peeled and minced 1 cup chopped celery, including some leaves 2 medium tomatoes, chopped 1 green bell pepper, seeded and chopped 1/2 teaspoon crumbled bay leaves 1/2 teaspoon dried oregano 1 teaspoon dried mint 3 tablespoons diced fresh parsley 1/4 cup olive oil, divided 1 cup chicken broth Freshly ground black pepper Kalamata olives (optional) Feta cheese (optional)
Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.