Ginger Stuffed Eggplant

6 medium eggplants
2 onions, chopped
1/4 cup grated ginger
9 celery stalks, sliced
3 red peppers, sliced
6 tablespoon peanut butter
1 teaspoon curry powder
1 dash cayenne
1 dash nutmeg

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.

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