Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           pimento -- diced
     1/4  cup           olives -- green, spanish
     1/4  cup           eggplant -- chopped, pickled
     1/4  cup           onions -- sliced, green
   2      tablespoons   parsley -- chopped
   2                    eggs -- hard cooked,
                        -- quartered
                        salt
                        pepper
   6                    roast beef -- deli, thin slice
                        ***MARINADE***
     1/2  cup           oil -- olive, fruity
     1/2  cup           parsley -- minced
     1/4  cup           lemon juice -- fresh
   2      teaspoons     capers -- minced
     3/4  teaspoon      garlic -- minced
     1/2  teaspoon      basil leaves -- dried
     1/2  teaspoon      thyme leaves -- dried
   1                    bay leaf
                        salt
                        pepper

Preparation:

In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish. MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.