Peel eggplants lengthwiseto create a stripe pattern. Cut them into cubes of 0.5cm thickness (0.20 inches).

Add 1 tbsp of salt into a bowl of water and soak the cube cut eggplants for about 30 minutes. This will remove the bitterness of eggplants.

After 30 minutes remove the eggplants from the salty water and dry them on the paper towel.

Peel zucchinis and cut them cubes of 0.5cm thickness (0.20 inches).

Put vegetable oil to the frying pan and fry the cube cut zucchinis *first* and cook them for about 3-5 minutes and then set aside on a paper towel to remove excess vegetable oil.

Then fry the cube cut eggplants for about 3-5 minutes and set aside on a paper towel to remove excess vegetable oil.

After the excess vegetable oil removed, put the fried eggplants and fried zucchinis to a bowl and mix them gently.

Put olive oil to another frying pan and then add the grated tomatoes, crushed garlic, and apple vinegar to make the sauce. Cook for about 5 minutes at medium heat.

Remove the sauce from the heat and then distribute the sauce on top of the fried eggplants and zucchini mix evenly.

Serve *COLD*.