Preheat oven to 450ºF.
Peel eggplant so there are stripes going down the sides, then slice the eggplant into 1/4-inch discs. Salt and drain on layered kitchen towels for 30 minutes.
Slice the zucchini into pieces 1/4-inch thick on an angle. Salt and drain on layered kitchen towels along with the eggplant.
When the eggplant and zucchini are done resting with the salt, pat them dry with kitchen towel. Divide them in half on two baking sheets and roast in oven for 10-15 minutes, or until slightly golden in color.
Peel garlic and place whole cloves in a pot. Cover with oil, heat over low heat to gently cook garlic until cloves are soft and caramel in color, 15-20 minutes.