247 minutesA delightful blend of roasted eggplant, fresh spinach, and savory olive relish, all packed into a crusty loaf of bread.
Pitted Kalamata Olives, pitted
cups
Pitted Green Olives, pitted
cups
Italian Parsley, coarsely chopped
cups
cloves
Sun-dried Tomatoes, oil-packed or reconstituted
cups
teaspoons
Dried Rosemary, crumbled
teaspoons
Dried Thyme, crumbled
teaspoons
Celery Seed
teaspoons
Dried Oregano, crumbled
teaspoons
Dried Basil, crumbled
teaspoons
Eggplant, smallish, less than 1 pound
each
tablespoons
tablespoons
Fresh Spinach Leaves, washed and spun dry
cups
Roasted Red Or Yellow Peppers, from a jar or homemade
each
Round Peasant-Style Loaf, 9- to 10-inch, about 1–1.5 pounds
each
to taste
