Ingredients

• 2 cups Olive Salad, recipe follows

Basil Spread:

• 1 clove garlic, minced
• 1 cup packed basil leaves
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt

Sandwich:

• 2 medium eggplants, about 1 1/2 pounds, ends trimmed and cut crosswise into 1/2-inch slices
• 1/2 cup olive oil
• Salt and freshly ground black pepper
• 1/4 pound thinly sliced provolone cheese
• 1/4 pound thinly sliced mozzarella
• 2 large round Italian seeded breads* (or use seeded Italian baguettes, enough for 4 servings)

Directions

Olive Salad:

1 quart large pimiento-stuffed green olives, drained and slightly crushed

1 1/2 cups large Greek black olives, drained and pitted

1 1/2 cups extra-virgin olive oil

1 1/2 cups vegetable oil

1 cup pickled cauliflower, drained

1/4 bunch celery, sliced diagonally

2 medium carrots, peeled and thinly sliced diagonally

1/2 cup pepperoncini, drained and left whole

1/3 cup cocktail onions, drained

1/4 cup small capers, drained

6 cloves garlic, minced

1 1/2 teaspoons Italian seasoning

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon celery seeds

Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

Yield: 1 1/2 quarts

*Cook's Note: Muffulettas are traditionally made on special round, seeded Italian breads made specifically for this purpose. The breads are rustic in texture and not too thick (about 2 to 2 1/2 inches high). If you cannot find a similar type of bread, you could either use a seeded Italian baguette cut into 6-inch lengths for 1 person (in which case you would need 4 of these portions for this recipe), or you could partially hollow out 2 thick round Italian breads or cut portions out of the middle to make the breads less thick.