2 eggplants, cut lengthwise in quarters

Make a deep slit into each quarter. Salt eggplant for 1/2 hour. In 1/2 cup olive oil saute until soft:

1/2 lb. green pepper, sliced
1 lb. onions, sliced

Add:

2 garlic cloves, crushed
1 lb. tomatoes, chopped & drained (skinned fresh are good)
1/2 c. chopped parsley (1/4 c. dried)
Salt & pepper

Cook 2 minutes. Rinse eggplant and pat dry. Arrange in large pan. Stuff slits with sauteed vegetables. Pour over:

1/2 c. olive oil
1/2 c. boiling water

Cover and bake in 350 degree oven for 1 hour or simmer on top of stove, covered for 1 hour. Serve hot or cold.