Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     bay leaf
  4                     peppercorns
  2               cups  red wine vinegar
  1              clove  garlic -- peeled
     1/2      teaspoon  salt
  1                cup  cubed eggplant
     3/4           cup  pitted black olives -- (gaeta)
                        extra-virgin olive oil
  16            slices  italian bread

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

Nutritional Information:

66 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 239mg Sodium