Eggplant or Zucchini alla Poverella

If you are a fan of these two veggies, then this a great side or with other foods! To be honest, I've only made this dish with eggplant because I've had an abundance. Besides, I favour the eggplant :).
The recipe states to fry the eggplant which I did the first time, the second time I roasted them and preferred them that way. Sprinkle wth salt, add some olive oil and bake 450 degrees for about 1/2 hour. Eat it as a side or add to sandwiches or on cooked pizza! Sooooo good!

Ingredients
6 Medium Zucchini
3 Cloves garlic, chopped finely
1 tbs Chopped fresh mint
3 tbs Red wine vinegar
Salt
3 tbs EV Olive oil
Olive oil for frying

Directions/Steps
1. Wash the Zucchini and slice them in rounds a little less than 1/4" thick.
2. Add a little olive oil in a saute` pan and saute` all the sliced zucchine on both sides until they are       golden brown. Place on paper towels and set aside.
3. Move the fried zucchini on a serving platter.
4. In a small bowl mix the vinegar, EV olive oil, garlic and fresh mint. Add salt as desired.
5. Pour mixture over the zucchini, cover and let them rest for a few hours.
6. Serve

Recipe from the website Cooking with Nonna