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