Zucchini
           Olive oil
           Garlic; minced
           Basil, fresh; shredded
           -salt
           -pepper
           Wine vinegar
  No quantities are given "as they are not important; Concia can be prepared
  to be more less piquant, according to taste, by increasing or decreasing
  the quantity of herbs and spices. It freezes beautifully in a tightly
  closed container, but it must be used within a few days if stored in the
  refrigerator or after thawing, being a rather perishable food. Eggplant
  was also prepared as Concia in Rome, but its texture is less desirable
  than eggplant.
  Trim off the ends of the zucchini; then cut each one in half; slice each
  half thinly lengthwise and place slices on paper towel to dry for several
  hours or overnight. Fry in hot olive oil in a single layer until golden
  brown on both sides. Arrange in layers in glass, plastic or porcelain
  container and season each layer with small amounts of garlic, basil, salt
  and pepper, and a sprinkle of vinegar. Cover the container and store in
  the refrigerator at least several hours before using. The flavour will be
  enhanced if you turn the Concia as a block inside the container a few
  times while it is marinating to allow the juices to seep through.