Cut eggplants in 1/2 lengthwise, score
and place in a mixing bowl. Add 3 tablespoons olive oil, vinegar, red pepper and oregano and toss to coat. Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan. Cook 5 to 6 minutes on each side, until dark golden brown and lightly charred. Remove from grill or pan and place back in the bowl with the marinade
Using 3 tablespoons of olive oil, brush mackerel
skin with oil and place skin side down onto grill. Cook 5 to 6 minutes on the skin side. Turn carefully, and cook 1 minute on the flesh side. Gently remove mackerel pieces from the grill
and place in the center of a large platter.
Place parsley leaves, mint leaves, anchovy
and remaining 1 cup olive oil in a blender
until smooth. Remove to a serving bowl and add chopped egg, capers
, lemon juice
, and lemon zest
. Season, to taste, with salt. Mix well.
Arrange eggplant pieces around mackerel pieces and drizzle
both with sauce
. Serve immediately.