İmam Bayıldı (Ottoman Stuffed Eggplants)

• 5 eggplants
• 5 prigs thyme only the leaves, finely chopped
• 3 medium onions cut into thin slices
• 4 cloves garlic finely chopped
• 1 tsp brown sugar
• 3 tomatoes finely diced
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp pine nuts
• 2 organic vegetable bouillon cubes
• ½ bunch parsely finely chopped
• 400 g feta cheese crumbled
• extra virgin olive oil
• salt
• pepper

To serve:

• dried oregano