Roasted Eggplant Rounds Topped with Olive Tapenade and Artichoke Roasted Red Pepper Spread

Name: Roasted Eggplant Rounds Topped with Olive Tapenade and Artichoke-Roasted Red Pepper Spread
Ingredients: For the eggplant rounds and olive tapenade; • 3 medium uniform eggplants cut into 1/2-inch rounds, unpeeled; • 1/2 cup pure olive oil; • 5 garlic cloves, peeled and slightly smashed; • 3 anchovy fillets, rinsed, patted dry and chopped; • 1 cup pitted Kalamata or green olives, drained, patted dry; • 2 teaspoons lemon juice; • 2 teaspoons prepared mayonnaise; For the Artichoke-Roasted Red Pepper spread; • 1 package (12 oz) frozen artichoke hearts, thawed; • 2 roasted red peppers, homemade or prepared, chopped; • 1 medium onion, finely chopped; • 4 garlic cloves, diced; • 3 tablespoons extra virgin olive oil; • 2 tablespoons balsamic or red wine vinegar; • 1 teaspoon dried Italian seasoning mix; • 1/4 teaspoon red pepper flakes; • Coarse salt and freshly ground black pepper, to taste; • Fresh flat- leave parsley, to finish the spread and for plating; • Capers, drained, rinsed, pat dry (optional)