Stuffed baby eggplants

6 small eggplants
3 tablespoons olive oil
1 cup long grain white rice
1 teaspoon salt
1 medium red onion chopped coarsely
1 red pepper diced
1 garlic clove,minced
1/2 teaspoon dried mint
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 ounce feta cheese, crumbled (about 1/2 cup)
6 large pitted green olives coarsely chopped
lemon wedges

1. Preheat the oven to 450 degrees Fahrenheit. Cut each eggplant in half lengthwise.
2. Rub cut sides with olive oil. Place the eggplants, cut side down on a jelly roll pan and bake for 20 minutes until tender. Remove from oven and lower the temperature to 400 degrees Fahrenheit.
3. While they are baking, in a 2 quart. Pan heat rice, 1/2 teaspoon of salt and 2 cups of water to boiling over a high heat. Reduce the heat to low and simmer, covered for 15-18 minutes until the rice is tender and the liquid absorbed.
4. With spoon, gently scoop out the flesh from each eggplant leaving about 1/4 inch shell. Chop the flesh and spoon into a bowl. Sprinkle the shells with 1/4 teaspoon salt.
5. In a nonstick 12 inch skillet heat the remaining 1 tablespoon oil until hot. Add onion and pepper and cook until the vegetables are tender, stirring frequently (about l0 minutes). Add the spices and cook for one minute. Add the flesh and cook for 5-10 minutes, stirring often. Stir in lemon juice.
6. Spoon rice into shells. Top with eggplant mixture. Return to jelly roll pan Sprinkle cheese and chopped olives on top and bake for l0 minutes or until heated through. Seve with lemon wedges.