Spicy summer vegetable relish

One small Japanese Eggplant.
One small Zucchini.
Wash trim and bake in the oven in the summer position for an hour. Or use pre-made and stored from the refrigerator.

Cut into small half inch sections.
Cut a tomato into 1/4 inch sections.
Half a garlic clove chopped fine.
A 1/4 inch serano chili chopped fine.
Two table spoons tomato sauce. This time of the year I use basil in the tomato sauce.
One tablespoon olive oil.
Half of a Mexican lime- squeezed.
Six to eight leaves basil, or mint, or oregano julienned.

Mix and serve with corn tortillas or chips.