Stuffed Eggplant Boats with Feta and Cherry Tomatoes

Prepare the Eggplants:
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (1/2 inch) thick shell. Reserve the scooped-out flesh for later use.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them on a baking sheet, cut side up, and bake for 15 minutes or until the eggplants are tender but still firm.
Prepare the Filling:

While the eggplants are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onions and sauté for about 5 minutes until softened and translucent.
Chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Add the cherry tomatoes, olives, salt, pepper, and oregano. Cook for another 5 minutes until the tomatoes are soft and the flavors are well combined. Remove from heat and let it cool slightly.
Stuff the Eggplants:
Remove the baked eggplant halves from the oven and fill them with the prepared vegetable mixture.
Top each stuffed eggplant with crumbled feta cheese.
Bake:
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is slightly browned and the eggplants are tender.
Serve: