Try to buy long narrow egg plants, about 1 lb. each. Wash and dry egg plants and cut off stems. Cut each egg plant into quarters, lengthwise. Make 2 long slashes in each quarter on cut side. Sprinkle with 1 tbsp. salt and let stand 30 to 45 minutes. Meanwhile prepare stuffing.

Heat 1/4 cup oil in fry pan and saute onions and green peppers for 5 minutes, stirring frequently. Add the tomatoes, pepper, 1/4 cup parsley and 1 1/2 tsp. salt. Cook 2 minutes.

Drain egg plants well as water will have oozed out. Pat dry and arrange them skin side down in an oiled shallow baking pan. Force as much of the tomato mixture into the slashes as possible, and spread the remainder on top. Place 1/2 garlic clove on each section and pour the remaining oil over the top. Pour the water into the pan, cover and bake in a 375F oven 1 1/4 hours, removing the cover for the last 15 minutes. Cool in the pan and garnish with the rest of the parsley. Serves 8.