I had some eggplant that needed eating and came across an interesting "Greek-style" stuffed eggplant recipe. Here is my twist using seasonal veggies we had that turned out plate-scraping delicious:

2 large oval eggplants
2 red potatoes
6 swiss chard leaves
1/2 onion
juice from 1/4 a lemon
2 tsp sea salt
1 tsp sugar
1/2 cup feta cheese
3 tsp sherry
1 tsp balsamic vinegar
1/4 cup bread crumbs

Add sugar to onions and potatoes in a skillet, sauting for 10 minutes until golden. Remove ends of eggplant, cut lengthwise, and score/scoop out the inside pulp leaving 1/2 - 1 inch thick walls to make a little boat to stuff. Careful not to pierce the skin. Cube the removed eggplant pulp, add with 1 tsp salt and diced swiss chard stems to skillet, sauting until tender. Place eggplant boats in a pan, sprinkle with 1 tsp salt, lemon juice, and coat in olive oil. Broil for 5-10 minutes until tender, about 5 inches from the heat. Add sherry and balsamic vinegar to skillet then saute swiss chard greens and tomatoes for a few minutes. Remove sauted mixture from heat and stir in feta cheese and basil. Use mixture to stuff eggplants, optionally adding breadcrumbs and more feta on top. Broil for 5 minutes or until feta begins to golden.