Preparation Prepare artichokes: In a large skillet over medium heat saute the onions in the oil until translucent-about 3 minutes. Add the garlic and cook 1 minute more. Add the thyme, salt, pepper, and tomatoes and cook until the tomatoes have broken down and released their juices, about 5 minutes. Add the artichoke hearts, olives, and capers, simmer for 10 minutes. Add the basil and cook 1 minute more. Cover to keep warm. Prepare the eggplant: Have ready a flattened paper bag or paper towels to drain the oil. In a broad bowl whisk the cornstarch with the water until dissolved. Fill a dinner plate with the flour. Onto another plate sift together the bread crumbs, spices, salt, and pepper. Line up the dishes as follows: flour, cornstarch mixture, panko. Heat a little over ¼ inch of oil in a heavy bottomed skillet over moderate heat. Dip an eggplant slice in the flour, then in the cornstarch mixture and then in the breadcrumbs, flipping to coat. When you have dipped four slices use tongs to place them in the oil and cook until lightly browned, about 3 minutes. Flip over and cook 1-2 minutes more. Transfer to the paper to drain and proceed with the remaining eggplant slices. Assemble the layers: Pour some of the sauce you are using onto the plate. Place an eggplant slice on the sauce, then a layer of the artichokes, then an eggplant slice, then another layer of the artichokes. Add one final eggplant slice and top with sauce.