1/2 c  Pimento, diced
1/4 c  Olives, green, Spanish
1/4 c  Eggplant, chopped, pickled
1/4 c  Onions, sliced, green
2 tb Parsley, chopped
2    Eggs, hard cooked, quartered
Salt
Pepper
6    Roast beef, deli, thin slice

-MARINADE –
1/2 c Oil, olive, fruity
1/2 c Parsley, minced
1/4 c Lemon juice, fresh
2 ts Capers, minced
3/4 ts Garlic, minced
1/2 ts Basil leaves, dried
1/2 ts Thyme leaves, dried
1 Bay leaf
Salt
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.