Stuffed Eggplant

Stuffed eggplant may not look real appealing in this picture, but I promice if you make this meatless meal you will not be dissapointed.  Let's get cooking!
1 lg. eggplant        1 red onion, diced      4 cloves garlic, minced       3 roasted paseilla peppers      2 roasted bell peppers, diced and de-seeded
16 oz. red beans, cooked(canned may be used)      1cup sweed corn(canned may be used)                         
1 sm. jar artichoke hearts, chopped and drained      1 sm.can black olives, sliced and drained
2 jalapino chilis de-seeded and diced       5 lg. ripe tomatoes, chopped      1 cup grated parmesan cheese      1/2cup crumbled fetta cheese      1/2 tsp. ground cumin      1/2 tsp. tumeric      1 tsp.salt
1 tsp. black pepper      
Set eggplant on flattest side and cut out center portion leaving about 1/2 inch thick walls and bottom to make a boat-like vessel to hold stuffing.   Chop the middle portion into small chunks and combine with onions, garlic, peppers, and saute for 15 minutes or until tender.  Add beans, corn, artichoke hearts, olives, jalapinos, tomatoes and spices, cooking mixture on med. heat until tomatoes are mixed in and their juice becomes a sauce for the stuffing. Now add parmasan cheese and fold into mix.  Pour all stuffing into eggplant boat, letting it flow over sides into casserole dish.  Top with crumbled fetta cheese and bake in 350 oven for 45 minutes, or until browned well on top.   Let stand for 10 minutes before cutting.   Serve with namm bread.