INGREDIENTS

1. 1largeeggplant
2. 3tablespoons finely choppedonions
3. 1/3cupchopped tomatoes
4. 2tablespoons choppedfresh parsley
5. 1tablespoon choppedfresh basil
6. 1/2-1teaspoon mincedgarlic
7. 2tablespoonsolive oil
8. 2tablespoonslemon juice
9. 1/4teaspoonsalt, to taste
10. 1/4teaspoonpepper, to taste
11. French bread, sliced toasted

12. Tapenade

13. 3/4cupGreek olives, pitted and finely chopped
14. 2anchovy fillets, chopped
15. 1tablespooncapers
16. 1tablespoonolive oil
17. 2teaspoonsDijon mustard

DIRECTIONS

1. To make Tapenade: mix together all the ingredients and set aside.
2. To make caviar: Prick the eggplant with a fork several times.
3. Put eggplant on a baking sheet.
4. Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
5. Let eggplant cool.
6. Peel the eggplant and chop into coarse chunks.
7. In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
8. Adjust seasoning to taste.
9. Serve the caviar with tapenade and toasted french bread.