Preparation:

Cut 8 of the 10 eggplants in half (lengthwise). Remove pulp carefully, leaving a shell. Fry eggplant shells in small amount of olive oil (preheated) until golden brown, put fried shells aside, retain oil in pan. Dice the remaining 2 eggplants and reserved pulp. Saute in olive oil until golden brown. Remove the eggplant and reserve. In the same pan cook the tomatoes to form a sauce. Add the reserved eggplant to the sauce along with the capers, basil, garlic and olives-cook ingredients with the sauce for 2-3 minutes. Stuff the shells with cooked ingredients, set the shells in a baking pan. Bake at 350 degrees for 5-7 minutes. Serves 8.