İmam Bayıldı (Ottoman Stuffed Eggplants)

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

To serve:

• oregano dried