Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
Serve the vegetables warm on a large platter, dressed only with acciugata.
Acciugate Di Renato:
In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.
Add the anchovies and remove the garlic.
Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.
Recipe courtesy of Gabriele Corcos and Debi Mazar