Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggplant or 8 zucchini
     3/4  cup           olive oil -- up to 1
   2      tablespoons   salt
   2      tablespoons   freshly ground black pepper
   6                    garlic cloves -- peeled, shaved
   6      tablespoons   fresh thyme -- oregano or
                        chopped
     1/2  cup           balsamic vinegar -- up to 3/4

Preparation:

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. Refrigerate. Turn every day for 1 week. Makes 1 quart.