3 large tomatoes,
1 large potato (or 2 smaller ones),
1 large onion (preferably red onion),
2-3 garlic cloves,
olive oil (approx. 2/3 of a tea cup),
Cut the caps of the eggplants off and cut them in round slices (1cm thick).
Cut the potato(s) and the tomatoes into round slices.
In a pyrex dish or another dish used for cooking in the oven (about 40 cm long and 20 cm wide) put one layer of eggplant slices, then one layer of tomato slices, one layer of potatoes.
Over the potatoes add the chopped garlic and onion.
Then continue with one layer of eggplants, the parsley and one layer of tomatoes.
Make sure that the tomatoes cover the eggplants with the tomatoes in order to keep them as juicy as possible.
Add water up to 1/3 of the dish, and the passata (just a bit to make the sauce redder).
Add salt, pepper, and optionally a bit of cumin.
Add the oil (the oil will drag the salt and pepper down and distribute it evenly among all the ingredients).
It is important that the oil reaches the eggplants because this way they will cook better.