Melanzane o zucchine grigliate

Grilled eggplants or zucchini

When we were in Italy recently visiting our daughter and her family, we were invited to eat in the home of Becky's friend, Marina. She is a wonderful Italian lady and is an excellent cook. This is one of the dishes she served and she has given me permission to use her recipe.

1. Slice the vegetables 1 cm thick. For the eggplants, soak them in salt for 1 night.
2. Grill them in a heavy iron grill on the hob. ( I am not sure what the hob is. I will just use the skillet on my stove.)
3. Put in a dish sprinkling each layer with salt, olive oil, vinegar and, if liked, mashed garlic and basil leaf or parsley. It is possible to make 1 or 2 days in advance. They keep well in the fridge covered with film.
Marina fixed both zucchini and eggplant for us. They were equally delicious. I had never eaten eggplant that I liked until I ate hers. It was fantastic!! Thanks, Marina.