Portuguese eggplants and zucchini

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 4 m.-large zucchini ß
• ½ bulb(s) garlic, dice cloves
• 1 gr. can/n Tomato paste, 140 g
• olive oil
• Salt and pepper, black
• Sugar
• Vinegar
• flat-leaf parsley
• Turkish yogurt

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Recipe from a Portuguese woman

Slice the eggplant, sprinkle with salt, and let it rest for a while. Wipe away any excess liquid with a paper towel and fry the slices in batches in olive oil until light brown, then set aside. While the eggplant is resting, slice the zucchini and fry them in batches in olive oil until light brown. In a large saucepan, heat a thumb-thick amount (2-3 cm) of olive oil, briefly fry the diced garlic, add tomato paste, salt, and pepper. Season with sugar and vinegar for a slightly sweet and sour taste. Mix the eggplant and zucchini with the sauce. Let it stand in a cool place for at least 24 hours. Not typical for this recipe, but we like it very much: Garnish generously with Turkish yogurt and flat-leaf parsley.