1 medium red potato, diced
1 tomato - skin removed and smushed
2 Japanese eggplants
1 red onion chopped fine
2 Tbsp olive oil
3 garlic cloves
1 tsp. oregano
1 tsp. basil
1 1/2 tsp. miso
1 Tbsp lemon juice
salt and peps
4 oz. shredded MoJack cheese
Boil the little potatoes for 5 minutes. Drain and rinse, then huck 'em in a bowl. Add the smushed tomato to the potato. Preheat oven to 350. Slice the eggplants in half lengthwise, brush lightly with oil and bake, cut side down until just tender. Let cool. Slice lengthwise again so you have 8 long wedges.
Ever so gently, scoop the guts of the eggplant out, but leave the skin lovely and intact. If you try to overachieve and get all of it, well, you are probably better at this than I am, so - anyway - do it gently. Chop the eggplant guts and add to the tomato/potato situation.
Lightly brown the onion on medium until soft and happy. Add the garlic, oregano and basil and stir 'til it smells good.
Increase heat to med. high and add the tomato/potato/eggplant situation, and the miso and lemon juice until it begins to thicken (less than 5 minutes). Remove from heat. Add salt and peps if you want.
Spoon the whole thing into the skins. Top with shreddy cheese. Put the 8 wedges on a Silpat/baking sheet. Huck in oven for a couple of minutes- until cheese is all melty and gooey.
Me, personally? I'd go more miso less lemon juice and, wait for it --
more cheese. Very yummy.