PREPARATION:
The first thing I did was to slice my eggplant and salt them; I added them in a colander to get rid of the bitterness, for at least 30 minutes.
I sliced my zucchini and fried them in sunflower oil.
Once they were cooked, I put them in a colander to get rid of the excess oil.
I rinse the eggplants and dry them well before frying them too.
They also go in the colander to get rid of excess oil
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