Combine carrots, eggplant and onion in large shallow microwave-safe baking dish. Cover with lid or wrap and cook at high power 10 minutes. Squash down olives on counter with palms. Mix olives, pasta sauce, salt and 1/4 cup basil into hot mixture. Cover and cook 15 minutes longer or until tender and savory. Mix in balsamic vinegar and remaining basil. Chill. Serve as appetizer with toasted baguette slices or as main entree.

 

Makes 6 cups.