Cut the aubergines into two halves lengthways, take part of the pulp off and cut it into small cubes. Fry some extravirgin oil and brown the pulp of the aubergines, adding a spoon of water. Cook and allow it to cool. Heat the oven at 180°. Heat the pulped tomatoes in a small pan with 2-3 spoons of extravirgin olive oil. Add some minced leaves of basil. Put 5-6 spoons of breadcrumbs into a bowl, add the capers, eggs, cheese and the pulp of the aubergines. The mixture has to be soft. Put salt and pepper into the mixture and fill the aubergines with the mixture. Put the pulped tomato in an oven-proof dish, lay the aubergines on it and cook in the pre-heated oven at 150° for 40 minutes, then for 15 minutes more at 180°.
Another way is to fry the aubergines before cooking them for 40 minutes in the oven at 180°