Green Olive & Eggplant TapenadePrep: 5 minutes | Cook: 40 to 50 minutes
PREPARATIONPreheat oven to 450°. Oil heavy large baking sheet. Cut eggplant in half lengthwise and arrange cut side down on prepared baking sheet. Roast eggplant until soft, about 35 minutes. Cool. Using spoon, scrape eggplant pulp from skin into processor, discard skin. Add garbonzo beans and oil to eggplant; puree until almost smooth. Transfer eggplant mixture to large bowl.
Add remaining ingredients to processor. Using on/off turns, process until mixture is coarsely chopped. Mix olive mixture into eggplant mixture. Season tapenade to taste with salt and pepper. Can be prepared 1 day in advance.
MAKES 4 CUPS