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1
Cut the eggplants in 2 (in the longest way) and boil them in salted water for about 15 to 20 minutes, until they become soft when punched with a fork.
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2
Wash and cut the tomatoes in pieces.
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3
Preheat the oven to 180u00b0C/350u00b0F.
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4
Add extra virgin olive oil to a non-adherent pan (I used just a thread of oil) and add the tomatoes, the garlic clove (do not cut it so you can eliminate it before stuffing the eggplants), the olives, capers, salt, pepper an basil leaves. Let it all cook for about 20 minutes and reserve.
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5
Drain the eggplants from the boiling water and helping yourself with a spoon, empty them leaving about 1cm/0.4in attached to the peel.
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6
Place the eggplant pulp in a colander to loose exceeding liquids.
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7
In another non-adherent pan add a thread of olive oil, dried oregano and the eggplant pulp you have cut in small pieces. Let it cook for some minutes until it looses liquids and acquire flavor.
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8
Add the tomatoes to the eggplnt pulp and cook it all together for 5 minutes in medium gas.
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9
Turn off the gas and add the mozzarella cut in small cubes.
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10
Put the eggplants on an oven pan covered with parchment paper. Stuff them with the pulp mixture and spread the grated Parmesan on top.
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11
Bake for about 30 minutes or until colored on surface. let it cool 10 minutes before serving.
