Marinated Zucchini and Eggplant

To prepare marinated zucchini and eggplant, wash the vegetables thoroughly. Take the eggplants, remove the ends and cut them into even slices about 3/8 inch thick 1, then do the same with the zucchini 2. Now steam them. Place the eggplants in the first steamer basket set over a pot of water 3.

Place the second steamer basket on top 4 and arrange the zucchini inside it as well 5. Try not to overlap the vegetables; cover with the lid 6, and steam for about 30 minutes, until they are tender.

Meanwhile prepare the marinade. Peel the garlic and slice it. Slice the chili pepper as well 7, then roughly chop the mint and parsley 8. Put the garlic, chili, mint and parsley into a small saucepan, then add the sage leaves torn by hand 9.

Also add the extra virgin olive oil and warm everything over low heat for about 15 minutes, without bringing the oil to too high a temperature: the herbs and aromatics should gently flavor it. After this time, remove the pan from the heat and add the apple cider vinegar 11. Stir 12 and let the mixture cool slightly.

When the zucchini and eggplants are cooked 13, arrange them on a serving platter in an even layer. Season with salt and pepper, then drizzle with the aromatic mixture, distributing the garlic, chili and herbs over the vegetables as well. You can add other fresh herbs as a garnish 14. Let the marinated zucchini and eggplant rest for at least 10 minutes before serving 15, so the vegetables can absorb the dressing and flavors.