Preheat the oven to 220°C
Line two large ovenproof trays with baking paper
Brush each tray with some of the oil
Place the eggplant slices side by side on one tray and the zucchini slices on the other
Brush the top sides of the vegetables with more oil
Sprinkle with salt and freshly ground black pepper and place in the oven for 25 minutes or until browned
Meanwhile put the tomatoes, garlic, chilli flakes and vinegar into a bowl, mix well, taste and season
Remove the vegetables from the oven and place on a serving platter
Spoon the tomato mixture evenly over the top
Sprinkle the parsley and some mint leaves over everything
Serve warm or room temperature
