Cook the millet in water, according to package directions. Preheat your oven to 375˚. With a sharp-edged spoon, scoop out the flesh from the eggplants, leaving a ¼ inch shell. Place the eggplant shells into a large baking dish (you might need two), drizzle with olive oil, salt and pepper. Add about 1/8 inch of water at the bottom of the baking dish, cover with foil, and bake for about 20-30 minutes, depending if you are using small or large eggplants. Remove from the oven, transfer eggplants to a plate and let cool. Chop the eggplant flesh into small cubes.
While the millet is cooking and the eggplant shells are roasting, heat the olive oil in a large pot or Dutch oven, over medium-high heat. Add the onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for one more minute. Add the pureed tomatoes, eggplant cubes, red bell pepper, maple syrup, balsamic vinegar, and spices, and mix well. Bring to a simmer, cover and cook for about 30 minutes, or until the eggplant is tender. Add the cooked millet and the apricots. Season to taste with sea salt and pepper. Stuff the eggplant shells with the millet and apricot mixture, garnish with the cilantro and pomegranate seeds and serve. Bon appétit!