8 T  Olive oil

      4    Tomatoes, peeled, seeded and

  1 1/2 c  Bread crumbs, home made or p

      1 cn 7oz  tuna fish, canned;-opt

      6    Anchovy filets, finely chopp

      2 T  Capers, minced

           Parsley and basil (optional)
    1/2 c  Olives, finely minced

      5    Eggplants, very small or l l

  1. Preheat oven to 375 degrees.

  2. Cut the eggplants in half lengthwise, if using the small ones and

  take out the flesh, being careful not to damage the skin.  Mince the
  pulp well and place in colander after sprinkling with coarse(sea or
  kosher) salt for 30 minutes.  Do the same with the eggplant shells and
  put them on a paper towel to drain.
  3. Heat 4 tablespoons of olive oil in a large skillet. Add the well

  drained eggplant pulp and cook until lightly browned. 3. Add the
  tomatoes and cook the mixture over high heat until the liquid is
  evaporated.
  4. Add the other ingredients (Note:I do not use the tuna fish  or the

  olives if I'm making this as a side dish;but they would be necessary
  if this is to be a main dish entree.) Cook the mixture for 2 more
  minutes. Season with care as the anchovies and capers are quite
  strongly flavored.
  5. Fill the eggplant halves with the mixture.  there will probably be

  leftover ingredients to be placed in another (covered) baking dish.
  Drizzle the leftover olive oil on top and bake for 1 hour.