Italian Bread with Eggplant spread
Italian Bread with Eggplant Paste
1 bay leaf
4 peppercorns
2 cups red wine vinegar
1 clove garlic, peeled
1/2 tsp. salt
1 cup eggplant, cubed
3/4 cup pitted black olives
extra-virgin olive oil
16 slices Italian bread
In a saucepan, mix the garlic, salt, peppercorns, and bay leaves with two cups of red wine vinegar and bring to a boil. Cover and allow to simmer for 15 minutes. Add the eggplant and boil for about 2 minutes or until the eggplants are tender when pierced with a fork. Drain the mixture and allow to cool. Combine together the olives and eggplant and chop them together with a knife until you have a very fine paste. Now mix in the olive oil until you have a soft paste. Spread the paste onto the Italian bread and sprinkle with salt.
Serve immediately.
Italian Bread with Eggplant Paste
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