Eggplant escabeche

Trim the ends, partially peel the eggplant, halve it lengthwise and cut across into even pieces close to a quarter inch; slice the zucchini the same but on an angle.

Toss the vegetables thoroughly with the kosher salt and leave at room temperature 15 minutes until damp and sweating.

Mix the crushed garlic, dry oregano, chili flakes and olive oil with a whisk and set the garlic oil aside.

Tip the wet vegetables into a strainer and rinse off the excess salt under cold water, then let them drain.

Bring the white vinegar and a splash of water to a boil over high heat in a saucepan.

Add the vegetables, cover, and cook about five minutes, stirring two or three times, until the eggplant turns from firm and white to soft and translucent.

Remove from the heat into a strainer and cool to room temperature, keeping the cooking liquid.

Fire roast the peppers until charred, scrape off the skin, remove the seeds and slice into strips.

Combine the drained vegetables, the sliced peppers, the quarter cup of cooking liquid, the parsley, the fresh oregano and all of the garlic oil, mix gently and taste for salt and pepper.

Wrap and refrigerate at least six hours, overnight for preference; his sat about eight.

Toss and taste, adjust with a last pinch of salt and a little more chili flake, and mix in a little vegetable oil for shine.

Transfer to a clear sealable jar, top with a little more olive oil and serve on toasted bread.