Gabriella Marriotti's Egg And Eggplant Appetizer

• 1 eggplant, about 1 pound
• 3 hard-cooked eggs
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup drained small capers
• 2 tablespoons finely minced garlic
• 1 2-ounce can anchovies, drained and finely chopped
• 1 cup finely chopped parsley
• 1 cup olive oil, approximately
• 2 tablespoons red-wine vinegar, approximately

1. Preheat a charcoal grill or a kitchen broiler.
2. Cut off the ends of the eggplant.
3. Cut the eggplant into slices about one-quarter-inch thick.
4. There should be about 18 slices.
5. Remove the yolks from the eggs and put them through a fine sieve.
6. Finely chop the whites.
7. Combine the two.
8. Put in a mixing bowl.
9. Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side.
10. The partly cooked slices will be slightly limp.
11. Remove the slices and sprinkle with salt and pepper.
12. Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
13. Line a six-cup loaf pan lengthwise with one layer of eggplant slices.
14. Sprinkle with one tablespoon oil and one-half teaspoon vinegar.
15. Cover with one-quarter cup of the egg mixture.
16. Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar.
17. Add another layer of the egg mixture and cover with a layer of eggplant slices.
18. Sprinkle with the same amount of oil and vinegar.
19. Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture.
20. Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil.
21. Press down with the fingers.
22. Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
23. When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center.
24. Serve one or two rolled slices as an appetizer.

eggplant, eggs, salt, freshly ground pepper, capers, garlic, anchovies, parsley, olive oil, redwine vinegar

Taken from cooking.nytimes.com/recipes/11843 (may not work)