Bulgarian Zucchini and/or Eggplant

(use zucchini for this recipe, summer squash is too watery)

Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds

Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)

Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.

Submitted by Vasilka Nicolova