Title: CONCIA
Categories: Italian
Yield: 1 servings
Stephen Ceideburg
4 Eggplant or 8 zucchini
3/4 To 1 cup olive oil
2 tb Salt
2 tb Freshly ground black pepper
6 Garlic cloves, peeled,
-shaved
6 tb Fresh thyme, oregano or
-marjoram, chopped
1/2 To 3/4 cup balsamic vinegar
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.
