Cut eggplants in half lengthwise. Hollow out shells and set aside. Cube eggplant pulp. Sauté onions and eggplant cubes in oil till tender. Add a tablespoon or so of tamari to taste. In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne and nutmeg. Place in eggplant shells and bake at 350F for 45 minutes.