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.