Preheat oven to 375 degrees. Slice eggplant in half lengthwise and, using a large frying pan, fry in batches in 1/3 cup olive oil, until brown on both sides (10 -15 minutes).  Blot off excess oil with paper towels. Arrange on shallow baking dish and season with salt and pepper.  Heat the remaining olive oil in a sauce pan, saute onions until they start to color. Add garlic and cumin, fry for 2-3 minutes then add tomatoes, oregano and sugar (if desired).  Pour in 2/3 cup water and season with salt and pepper.  Cover and cook for 15 minutes.  Stir in parsley and divide stuffing into 6 equal portions.  Pile the stuffing on each eggplant half.  Pour 2/3 cup boiling water into the baking dish and cook in oven for 45 minutes.  Serve hot or at room temperature.  Serves 6.  Adapted from Easy Vegan.