Pickled zucchini and eggplant

Ingredients for 4 servings:

• 400 g zucchini
• 400 g eggplant(s)
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• salt and pepper
• oil
• 200 ml Balsamic vinegar, white
• 400 ml oil
• 1 garlic clove(s)
• 40 g sugar
• 10 g salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Wash the zucchini and eggplant, dry thoroughly, and cut into approximately 1 cm thick slices. Heat a pan and add oil. Fry the zucchini slices. After frying, add the picked thyme and rosemary and season with salt and pepper. Remove from the pan and place in a shallow dish. Fry the eggplant in the same way in the pan (but be careful with the oil, as the eggplant absorbs it like a sponge and then becomes mushy). Add the picked herbs, season with salt and pepper, remove from the pan, and add to the zucchini. Peel the garlic and chop with a knife, sprinkle with salt, and crush finely. In a bowl, mix the white balsamic vinegar with the salt, sugar, and crushed garlic. Gradually add the oil and mix well. Now pour the marinade over the slightly cooled zucchini and eggplant, cover, place in the refrigerator and let marinate for at least 24 hours.