Cut the eggplants in half and scrape out the seeds. Parboil for 15 minutes. Place in a shallow 12"x24" casserole. Cook the onion, tomatoes, peppers, and celery in the olive oil over gentle heat until they form a puree. Remove from heat and add eggs, salt, pepper, and as much of the hot pepper as you like. fill the eggplant halves with the mixture and sprinkle with grated Gruyere. If there is any stuffing left over, place it around the eggplant halves. Garlic lovers may add a mashed clove of garlic to the stuffing. Bake in 350ºF.  oven 25 - 30 minutes or until eggplant is tender and the cheese is brown. Serves 4