• 2 medium eggplants
• 4 scallions (including green tops), chopped
• 6 cloves garlic, peeled and minced
• 1 C. chopped celery, including some leaves
• 2 medium tomatoes, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 tsp. crumbled bay leaves
• 1/2 tsp. dried oregano
• 1 tsp. dried mint
• 3 Tbs.s diced fresh parsley
• 1/4 C. olive oil, divided
• 1 C. 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 325 degree oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.