Categories: Appetizers, Beef 
      Yield: 8 servings 
  
    1/2 c  Pimento, diced                      2    Eggs, hard cooked, quartered 
    1/4 c  Olives, green, Spanish                   Salt 
    1/4 c  Eggplant, chopped, pickled               Pepper 
    1/4 c  Onions, sliced, green               6    Roast beef, deli, thin slice 
      2 tb Parsley, chopped               
 
----------------------------------MARINADE---------------------------------- 
    1/2 c  Oil, olive, fruity                1/2 ts Basil leaves, dried 
    1/2 c  Parsley, minced                   1/2 ts Thyme leaves, dried 
    1/4 c  Lemon juice, fresh                  1    Bay leaf 
      2 ts Capers, minced                           Salt 
    3/4 ts Garlic, minced                           Pepper 
  
  In food processor bowl fitted with steel knife, place pimento, olives, 
  eggplant, green onion and parsley.  Process until minced.  Add eggs; pulse 
  10 or 12 times to combine, scraping down sides once.  Season with salt and 
  pepper.  Spread approximately 1/4 cup egg mixture evenly over each slice of 
  roast beef, leaving 1/2-inch border around edges.  Roll tightly and secure 
  with toothpicks.  Place seam side down in a shallow baking dish. 
   
  MARINADE:  Whisk together oil, parsley, lemon juice, capers, garlic, basil, 
  thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 
  hour in refrigerator, turning occasionally.  To serve, cut each beef roll 
  crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.