Eggplant and Zucchini Salad

Serve 4-6
This is a great side for a barbecue or as antipasto.

1/2 cup extra virgin olive oil
1 large eggplant, ends removed, eggplant sliced 1cm thick
4 zucchini, ends removed, zucchini sliced lengthways 1cm thick.
4 small tomatoes, coarsely diced
1 clove garlic, finely chopped
1/2 teaspoon chilli flakes
4 tablespoons Moscatel vinegar (or your favourite wine vinegar)
2 tablespoons chopped parsley
mint leaves for serving

Preheat the oven to 220°C
Line two large ovenproof trays with baking paper.
Brush each tray with some of the oil.
Place the eggplant slices side by side on one tray and the zucchini slices on the other.
Brush the top sides of the vegetables with more oil
Sprinkle with salt and freshly ground black pepper and place in the oven for 25 minutes or until browned.
Meanwhile put the tomatoes, garlic, chilli flakes and vinegar into a bowl, mix well, taste and season. Reserve.
Remove the vegetables from the oven and place on a serving platter.
Spoon the tomato mixture evenly over the top.
Sprinkle the parsley and some mint leaves over everything.
Serve warm or room temperature.