Ratatouille-Stuffed New Potatoes

Yield:	6 Servings
Categories:	Potatoes, Side dishes

1 1/2	lb	Small new red potatoes; unpeeled, scrubbed, 12 to 16 potatoes
3	tb	Olive oil; divided
1	sm	Yellow onion; finely chopped
1		Eggplant; peeled and cut in 1/8-inch dice, 1 1/2 to 2 pounds
2		Red bell peppers; seeded, trimmed, cut in 1/8-inch dice
2	lb	Plum tomatoes; peeled and seeded, finely chopped
2		Garlic cloves; minced
2	tb	Finely chopped fresh basil
1	tb	Balsamic vinegar
1	ts	Salt
1/4	ts	Freshly ground black pepper
1/4	c	Freshly grated parmesan cheese