After washing the potatoes, poke once with a sharp knife and steam for 20 minutes. Set aside to cool.
Add a drizzle of olive oil to a pan over medium heat and sauté the eggplant, onion, pear, garlic and apricots until softened. Add the remainder of the ingredients and mix well. Season with salt and pepper.
Once cooled, cut the potatoes in half and using a paring knife or small spoon, create a well in each half. Lightly mist with olive oil and pan-sear over medium heat until the cut side is golden brown.
Stuff each half with ~one teaspoon of filling and place upon a platter to serve.