Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup
olive or grapeseed
oil Pesto 4 cloves garlic 1/2 cup good
olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good -
quality green
olives, such as Cerignola, pitted 1
scant tablespoon capers Salt to taste