Cut the aubergines in half  and empty them leaving the flesh in a bowl. Sligthly pan fry the half aubergines in olive oil, then dry them with some kitchen paper and arrange them on a oiled tray. Add the previously chopped tomatoes to the aubergines' flesh, together with the cheese, the breadcrumbs, the capers, garlic and parsley and a little chilly. Stir well and add a little olive oil to the mixture.
Fill the half aubergine with this mixture and cook in the oven for about 15 minutes or until the top of the aubergines is golden.