This is a simple but very typical side dish recipe. All you need are fresh and tasty vegetables and you’ll easily recreate a very healthy Italian dish. Another version that is very common throughout the South of Italy is the “scapece” which uses fried instead of grilled vegetables but the same marinating procedure. In either case you will have a good side-dish for your second courses always at hand, because it can be kept in the fridge for several days.
500 gr. eggplants
500 gr. zucchini
Extra-virgin olive oil
2 garlic cloves
Rinse the vegetables, slice them alongside and grill them on both sides.
Put the vegetables in layers in a serving bowl and season each layer to taste with thin slices of garlic, salt, mint, olive oil and vinegar. Cover with plastic wrap and let marinade for a few hours.