Tapenade Tower

1.  Prepare the tower layers:  Slice the zucchini and eggplant lengthwise, 1/4 inch thick and score and salt.  After 20 minutes, blot the excess salt and water with a paper towel.  Brush each side of each piece with 1 tbsp. of the olive oil and grill or oven bake until the pieces are al dente (about 10 min.).

2.  Make the tapenade:  Set aside four of the basil leaves for the garnish.  Drain the olives, crush the garlic cloves with a garlic press, combine the remaining ingredients with the olives and garlic in a food processer and process into a course paste.

3.  Assemble the towers:  Cut the zuchinni and eggplant into 2-3 inch by whatever width they already are (they should be in more or less the shape of a square).  For each serving, place a layer of eggplant in the center of a small plate, then layer on the tapenade, a layer of zucchini, another layer of tapenade, another layer of eggplant, another layer of tapenade, and another layer of zucchini.  Garnish with a sprinkle of the tapenade on top and two basil leaves.

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