Bring 2 cups water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
Combine 2 cups boiling water and tomatoes in a bowl; let stand 30 minutes or until softened. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes; set aside.
Place eggplant on a foil-lined baking sheet, spreading evenly. Sprinkle 1/4 teaspoon salt and Italian seasoning over eggplant. Bake at 375° for 35 minutes or until tender.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes.
Combine onion mixture, rice, tomatoes, reserved 1/4 cup liquid, eggplant, remaining 1/4 teaspoon salt, breadcrumbs, basil, capers, and eggs in a large bowl. Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.
Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Red Pepper Sauce, if desired, and garnish with basil leaves, if desired.