Preheat the broiler.
Using a small paring knife, make a series of crosshatches to the cut surface of each eggplant half, cutting into the flesh but not through the skin.
In a medium bowl, combine the olives, capers
, mint, and basil
lightly with a fork to make a coarse paste. Stir in salt and pepper, to taste, and the grated cheese
and mix well. Press the mixture into the cuts in each eggplant.
Place the eggplants
, cut side up, on a grill
or broiler rack, and drizzle
each with a bit of olive oil. Broil
for about 8 minutes, or until the tops are crisp
and bubbling. Serve at room temperature.