For 4-5 servings: eggplant cut into cubes, with a size of approximately 2 cm, allowed to soak with 1 tbsp salt in water for 15-30 minutes.Peel the potatoes and cut into slices 1 cm, the size of the subsidiary may be about 5 cm, this gives an idea according to the size of the potato, how to cut pieces, prior to the slices. Maybe in any form, this will determine the cooking time. Potatoes can be put in a tray with baking paper furnished, mixed with 30 ml sunflower oil and approximately 1 tsp salt, if you do not have paper may not, depends on the surface of the tray if the potatoes will stick to the bottom. Bake in preheated oven at 200C until golden (about 35 minutes). Potatoes can also be steamed. Rinse eggplant and stew with 50 ml sunflower oil, for 10 minutes on high heat. Put the salt and pepper, stew over low heat for 5 minutes. Add the tomatoes, stir and cook uncovered for another 10 minutes on low heat. Shortly before take off from the heat add garlic, thinly sliced. It is a portion of potatoes, eggplant and sprinkle with parsley and grated cheese or parmesan to taste.