---------- Recipe via Meal-Master (tm) v8.02
       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,
       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.
   Posted by Stephen Ceideburg