4 small-medium eggplants (but not baby eggplants, the original recipe called for Japanese eggplants but I've found Italian eggplants work better)
1 Tbs vegetable oil
1 large onion, chopped finely
1 medium bell pepper, chopped
1 cup vegetable stock
1 Tbs minched fresh ginger root
2/3 cup tomato sauce
2 Tbs brown sugar
1/4 c raisins
1/2 cup slivered almonds
1 Tbs curry powder
Preheat oven to 350 F. Spray a 9x13" baking pan with cooking spray. Cut out a deep groove deep length-wise into each eggplant (not cutting all the way through). Set eggplants aside and cut up the sliver you extracted from each eggplant into very small pieces.
In a large skillet or wok heat the oil and cook the onion and bell pepper over medium-high heat, stirring until soft. Add the rest of the ingredients to the pan (including the cut up eggplant scraps) and stir and simmer a few minutes more.
Spread a thin layer of filling you made in the pan on the bottom of the oiled baking pan. Spoon the rest of the filling into the cut of each eggplant and place the stuffed eggplants into the baking pan. Cover the pan with foil and bake for 25 minutes. Uncover and bake another 25 minutes.