Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.
In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined.
In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.
Place baking dish in the oven and cook for 10 minutes.
Remove from the oven and garnish with fresh basil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.