baking dish with the 2 Tablespoons olive oil. Pour the can of tomatoes into the baking dish and cut them into quarters with a sharp knife or the side of a spoon. Add the water to the pan. Peel the potato and cut it into thin (no more than 1 cm thick) slices. Stack the slices, cut them into 1 cm strips, and cut the strips into small cubes. Add them to the tomato mixture in the baking dish, along with the garlic, oregano, salt, and pepper. Set the stuffed eggplant shells on top of the tomato mixture. Sprinkle the Parmesan cheese over the tops of the eggplant and into the sauce, and spoon a few pieces of tomato from the sauce onto the tops of the eggplant to help keep it moist. Drizzle a teaspoon or two of olive oil over the tops of the eggplant. 6. Bake, uncovered, in the preheated oven until the potatoes are tender and the tops of the eggplant are lightly browned, about 1 to 1- quarter hours. The sauce will reduce quite a bit as it cooks. Cut each stuffed eggplant in half, and serve one piece each with some sauce spooned over it. from Sunday Suppers, by Melanie Barnard & Brooke Dojny 1988 ISBN 0-13-875832-8