Preparation:
Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels . Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minute |
