Pickled Summer Vegetables

(Yaz Tursusu - Antakya - Mediterranean Region)

1 medium size eggplant, peel in lengthwise strips, cut in bite size, soak in water with salt for about 10 minutes, squeeze
1 medium size zucchini, cut in bite size
1 small bell pepper, cut in bite size
4 cherry tomatoes*

Dressing:
1-2 garlic cloves, mashed with salt
1 tsp mint
2 tbsp lemon
1/4 cup extra virgin olive oil

Boil all the ingredients with a little bit water, drain. *Do not boil the tomatoes more than 2 minutes, peel and cut in 2 or 4. Mix the dressing ingredients. Pour over the boiled vegetables, stir.

Rest the Pickled Summer Vegetables in the refrigerator for at least an hour. Serve this dish with any kind of meal.