Mediterranean Meat Loaf

• 1 large eggplant
• 8 green olives
• 1 tablespoon capers
• 2 cups canned chick-peas, drained and rinsed
• 2 garlic cloves
• 12 cup sun-dried tomato
• 12 tablespoon balsamic vinegar
• 12 teaspoon dried basil
• 12 cup walnut halves or 12 cup pine nuts
• olive oil
• 12 slices tomatoes

1. Preheat oven to 175C.
2. Peel eggplant if desired.
3. Otherwise, cut eggplant into small cubes.
4. Saute in olive oil until browned and cooked through.
5. In a food processor combine sauteed eggplant, chickpeas, garlic, sun dried tomatoes (soaked in water to plump them up), balsamic vinegar, basil, nuts, olives and capers.
6. Pulse until chunky.
7. Scrape down the sides and blend again.
8. Shape mixture into mini loaves or patties and place on roasting pan.
9. Top with sliced tomatoes, drizzle with olive oil and season with salt and pepper.
10. Bake in oven 30 minutes.
11. Serve immediately.
12. Optional: sprinkle with fresh crumbled feta.
13. Yummy.

eggplant, green olives, capers, chickpeas, garlic, tomato, balsamic vinegar, basil, walnut halves, olive oil, tomatoes

Taken from www.food.com/recipe/mediterranean-meat-loaf-318379 (may not work)