Perfect on their own or as a side to a main dish.
4 clove garlic finely diced
Cut zuchini and eggplant in lenghtwise about 1/4 inch thick. Then salt the eggplant and place in a colinder, this will draw the bitter liquid out of the eggplant. Let sit for about an hour. Then over a hot grill or cast iron pan grill both the zuchini and eggplant for about 3 min each side untill they begin to char. Then place in a bowl and drizzle olive oil and put the garlic in. Mix and let sit for an hour in the fridge. Bring them up to room temp then and enjoy.