After making it a few times, I noticed that it's included in Mario Batali's cookbook Molto Italiano. I share the concept of the recipe here as a convenience only, and encourage you to buy the book - just ordered my copy. If Mario has even just one additional technique as effective as this, the book will be a permanent addition and my admiration for him will climb greatly.
Mostly, though, I want to share the technique and proportions. I've followed this approach with other ingedients, quantities and even just for roasted eggplant.
- Sprinkle eggplant and zucchini slices with kosher or sea salt and arrange on a baking sheet. Cover with a second baking sheet and weigh it down with something heavy. Let sit for 2 hours.
- Grill or roast eggplant and zucchini after brushing with olive oil.
- Brush red and yellow peppers with oil and grill.
- Combine vinegar, garlic, olives, anchovies and fresh oregano. Our over other vegetables and let sit overnight.