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Saute eggplant in olive oil. Then add the Zucchini right before the eggplant is done to heat the zucchini. Toast some French or Tuscan bread, spread veggies on toast top a few pieces of fresh basil and goat cheese or mozzarella. Salt a pepper to taste.
We used one whole eggplant anda one zucchini for two people, with two pieces of bread each.