Aubergines and Zucchini with Vinaigrette

Ingredients:

400 gr. of aubergines
400 gr. zucchini
2 dl. vinegar
8 cloves of garlic
Black pepper and Mint
Oil and salt

Preparation:

Once the zucchini and aubergines are clean, cut them into slices. Fry in the oil until they take color. Take out and drain on absorbent paper. In the same container add the vinegar. When it starts to boil, turn off the heat. Reserve and crush the garlic cloves and clean the mint by separating the leaves. In a deep bowl, arrange an aubergine base and sprinkle with garlic and mint. Top with a layer of zucchini and sprinkle, as well as garlic and mint. Keep it up until the ingredients are gone. Season each layer with a little salt, and sprinkle the whole with the vinegar. Let it rest for a few hours before serving.