3 garlic cloves
1/2 tsp. oregano leaves
1/2 tsp. salt
1 tsp. vinegar
1/2 tsp. water
Dash of pepper
1 1/4 c. sliced zucchini, 1/2 inch thick slices
1 c. sliced eggplant, 1/2 inch thick
1/4 c. chili sauce

Chop garlic with oregano and salt, using flat side of knife mash mixture to form a paste. Transfer paste to small bowl and combine with chili sauce, vinegar, water and pepper. Cover broiler pan with aluminum foil and arrange zucchini and eggplant slices in pan.

Brush 1/2 of chili sauce over vegetables, broil until well browned.

Turn vegetables, brush with remaining chili mixture and broil until other side is well browned. Layer vegetables in small casserole.

Cover and bake at 350°F for 25 minutes.