Preheat oven to 375F (190C).

Cut the eggplants in half lengthwise and remove the flesh.

Mince the eggplant pulp and sprinkle with coarse salt. Place in a colander to drain for 30 minutes.

Salt the eggplant shells and place them on a paper towel to drain.

Heat 4 tablespoons of olive oil in a large skillet.

Add the well-drained eggplant pulp and cook until lightly browned.

Add the peeled and seeded tomatoes and cook the mixture over high heat.

Continue to cook the mixture for 2 more minutes.

Season carefully, considering the saltiness of the anchovies and capers.

Combine the cooked eggplant pulp and tomato mixture with bread crumbs, tuna fish, anchovy fillets, capers, and olives.

Fill the eggplant halves with the mixture.

Place any leftover filling in a separate covered baking dish.

Drizzle the remaining olive oil on top of the stuffed eggplants and the leftover filling.

Bake for 1 hour.