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Marinated Eggplants and Tomatoes

Yield: 6 servings

Ingredients:

• 2 large eggplants
• 2 large tomatoes
• 5 garlic cloves, pressed
• ½ cup Italian parsley, finely chopped
• ½ cup fresh dill, finely chopped
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3-4 Tbsp olive oil

Directions:

1. Slice eggplant and tomatoes.
2. Cook eggplant in1 tablespoon of olive oil until brown.
3. Spread garlic on eggplant and tomato slices.
4. Layer eggplants and tomatoes in bowl with a lid. Sprinkle with salt and pepper, dill, parsley.
5. Cover with with the lid and keep at room temperature for 4 hours.
6. Can be refrigerated for up to 7-8 days.