GETTING READY
1 Preheat the oven to 400°F.
2 Lightly oil an ovenproof dish or a small roasting pan.
3 In a large pot, bring three quarters full of salted water acidulated with the wine vinegar to a boil.
4 Rinse and dry the eggplants.
5 Cut off the ends, and slice lengthwise in half.
6 Scoop out the flesh, leaving a layer about 1/4 in next to the skin.
7 Blanch the hollowed skins in the saucepan of boiling water for 1 minute.
8 Drain, and place upside down on a clean cloth.
9 Cut the flesh into small, thick slices or dice.

MAKING
10 In a wide, nonstick skillet, heat 1/4 cup olive oil over moderately high heat.
11 Add 2 minced garlic cloves along with the eggplant flesh and cook for 2 minutes, stirring with a nonstick spoon.
12 Season with salt and freshly ground pepper.
13 Cover, and reduce the heat to low.
14 Cook gently for 15 minutes, adding 3 tbsp of hot water if the mixture is too dry.
15 Pit and chop the olives.
16 Remove the eggplant mixture from the heat.
17 Stir in the olives, capers, parsley, and basil, adding a little more salt and pepper if desired.
18 Fill the drained skins with this stuffing.
19 Cover with chopped tomato flesh.
20 Sprinkle with a very little salt and a little olive oil.
21 Top with a light covering of breadcrumbs.
22 In the prepared ovenproof dish, arrange the eggplants.
23 Bake for 15 minutes.
24 Brown the topping under a very hot broiler for 2-3 minutes.

SERVING
25 Serve hot.