I discovered it had many different names - usually Imam Bayildi or fainting cleric, with some stories of a holy man fainting because the dish tasted so good or alternatively, because so much olive oil was used in making the dish.
So I bought 4 small eggplants from the local farm market and gave it a try. First I roasted the eggplants, then I cut them in half, scraped out the flesh and diced it. I sauted the eggplant with 1/4 of a large diced onion, plus three chopped tomatoes, 1 diced red pepper and ~ 1/4 cup of crumbled feta. I added some quartered green olives, oregano, lemon juice and zest to the mix once the vegetables were soft. Then I added the filling into the eggplant shells and baked for 30 minutes at 350 deg F.
I served it alongside some roasted red potatoes, with garlic and lemon.