Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes + 2 hours in the refrigerator INGREDIENTS 500gr. half-sleeved striped eggplant 1 zucchini 1 3 tomatoes 8 tablespoons extra virgin olive oil 1 bunch oregano, salt, pepper mint -------------------------- PROCEDURE Wash eggplant, cut into slices with salt for 30 minutes.
Rinse under running tap water and put them to drain on paper towels. Wash zucchini and cut into thick slices a few millimeters in the length. Washers grilled eggplant and slices of zucchini and keep aside. In a large bowl, pick tomatoes, coarsely chopped, washers eggplant and zucchini slices.
UN oil, oregano, mint and stir. Stir in half sleeves cooked al dente with salt and pepper. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
Rinse under running tap water and put them to drain on paper towels. Wash zucchini and cut into thick slices a few millimeters in the length. Washers grilled eggplant and slices of zucchini and keep aside. In a large bowl, pick tomatoes, coarsely chopped, washers eggplant and zucchini slices.
UN oil, oregano, mint and stir. Stir in half sleeves cooked al dente with salt and pepper. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
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