Recipe - Conchiglie Tutto Giardino

Stephen Ceideburg
4 Eggplant or 8 zucchini
Three fourths To 1 cup olive oil
2 tablespoon Salt
2 tablespoon Freshly ground black pepper
6 Garlic cloves, peeled,
shaved
6 tablespoon Fresh thyme, oregano or
marjoram, chopped
One half To Three fourths 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini