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  Concia
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 566
Ingredients:
Stephen Ceideburg
4 Eggplant or 8 zucchini
3/4 To 1 cup olive oil
2 tbsp Salt
2 tbsp Freshly ground black pepper
6 Garlic cloves, peeled, shaved
6 tbsp Fresh thyme, oregano or marjoram, chopped
1/2 To 3/4 cup balsamic vinegar
Instructions:
Leah Bergen of the new Cafe Fontebella in Oakland says Concia
originated in the Jewish ghetto in Rome. She learned to make it from
her grandmother and mother, and has since adapted it to the
restaurants where she has cooked. For garlic lovers, this dish is
heaven.

Slice the eggplant (or zucchini) 3/8 inch thick. Brush with 3 to 4
tablespoons of the olive oil. Grill until golden, about 10 minutes of
the eggplant, 6 to 8 minutes for the zucchini.

Arrange a layer of vegetables in a clean glass jar or dish with a lid.
Sprinkle with some of the salt, pepper, shaved garlic and herbs.
Continue until all the vegetables are used. Combine remaining olive
oil and vinegar pour over the vegetables. Refrig- erate. Turn every
day for 1 week.

Makes 1 quart.

PER 1/4 CUP: 130 calories, 1 g protein, 6 g carbohydrate, 10 g fat (1
g saturated), 0 mg cholesterol, 803 mg sodium, 3 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg
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