---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables
       Yield: 4 servings
       8 tb 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 tb 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.