INGREDIENTS
2
small-medium zucchini
2
small-medium eggplants
1/4 cup
+ olive oil
1 tsp
+ sea salt
fresh cracked pepper (to taste)
1 cup
fresh basil leaves
1/4 cup
olive oil
1 1/2 tbsp
lemon juice
1/4 tsp
sea salt
1/2
tomato (sliced (or few cherry tomatoes))