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1/2 large eggplant, sliced
2 zucchini, sliced lengthwise about 1/4-inch thick
1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 garlic clove, lightly crushed
5 tablespoons olive oil
2 tablespoons water
2 anchovies
1 handful fresh flat-leaf parsley, leaves picked and chopped fine
1 tablespoon capers
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