How to make
Cut the zucchini and eggplant into 4 lengthwise, put them in a colander, sprinkle with salt and leave them for about 30 min. to drain.
Once that's done, put them on paper towels and bake at 390°F (200 °C) for about 20 min. or until ready. Once baked, take them out and leave to cool, then peel the eggplant.
Put the oil, vinegar, sugar, salt, finely chopped parsley and pressed garlic in a small pot on the stove and once boiling, stir and remove from the heat.
After the zucchini and eggplant cool, put them in a large bowl, pour on the mixture with the spices and blend until you obtain a homogeneous mixture.
