Ingredients
1/2 cup pitted ripe olives2 to 3 tablespoons balsamic vinegar1 garlic clove, minced1/8 teaspoon saltDash pepper1/4 cup olive oilSANDWICHES:1/4 cup olive oil3 garlic cloves, minced1 teaspoon pepper1/2 teaspoon salt1 large eggplant, cut lengthwise into 1/2-inch slices2 large sweet red peppers, quartered8 slices firm white bread (1/2 inch thick)1/4 cup fresh basil leaves, thinly sliced
Preparation
Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted.
Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
