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In a large pan, sauté eggplants in olive oil for about 10 minutes, rotating often.
In a medium bowl, mix together parsley, tomatoes, onions, garlic, bell pepper, and 1 cup olive oil as your stuffing mixture.
In a separate pan, sauté stuffing for 6-8 minutes, or until onions are tender.
Add the stuffing mix on top and into the eggplants. Place potatoes around the eggplants in the pan.
Cook over low heat for about 30 minutes, checking the pan for liquid and basting with cooking liquid, if needed.