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Title: Eggplant and Black Olive Crostini

1 1/2 C water
1/2 C red wine vinegar
2 - peppercorns
1 - bay leaf
1 - clove garlic, peeled
1/4 t salt
1 C cubed, peeled eggplant
3/4 C pitted kalamata olives
2 T olive oil
0 - ground black pepper
0 - baguette rounds

Combine the water, vinegar, peppercorns, bay leaf, garlic, and 1/4 t salt in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 15 minutes. Add the eggplant and return to a boil, then cook, stirring occasionally, until eggplant is tender. Drain well, pat dry between paper towels.

Place the eggplant, olives, oil, salt, and pepper in a food processor and pulse until slightly chunky. Serve at room temperature with toasted bread.

From Vegan Italiano
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