Zucchini e melanzane sott’olio’ or "eggplant and zucchini marinated in olive oil"

Eggplant:

Use the fatter or rounder eggplants, and cut into slices about 1 inch thick. Salt

them and drain them for at least half an hour. Wash the slices of and pat them

dry. Grill them until soft, but not mushy.

Zucchini:

Cut and grill the zucchini slices.

In the meantime, prepare a mixture of olive oil, minced garlic, rosemary,

parsley and salt. Spoon this mixture over the grilled slices when still warm

and let cool and ‘marinate’ for a few hours at least. They should be eaten

cool, but not refrigerator-cold. Before serving, you may sprinkle some more

salt and a bit of olive oil, if the slices look or taste too dry.

Buon appetito!