Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jar (9 3/4 oz) olive salad,
Drained
1 Can (8 oz) eggplant
Appetizer (caponata)
2 Cans (6 oz) solid white tuna
In water, drained
1 lb Loaf french bread
16 Slices provolone cheese

Heat oven to 400 degrees. Line a cookie sheet with foil. Pulse olive
salad and caponata in a food processor for a few seconds until
chunky, or chop with a large knife. Scrape into a medium bowl and
stir in tuna. Cut bread in half lengthwise, then crosswise in 4 equal
pieces. Spread with tuna mixture and top with provolone cheese.
Arrange on prepared cookie sheet. Bake 10 minutes or until cheese
melts and starts to brown.

typed by jessann :)

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