Cut the zucchini and eggplant into 4 lengthwise, put them in a colander, sprinkle with salt and leave them for about 30 min. to drain.
Once that's done, put them on paper towels and bake at 392°F (200 °C) for about 20 min. or until ready. Once baked, take them out and leave to cool, then peel the eggplant.
After the zucchini and eggplant cool, put them in a large bowl, pour on the mixture with the spices and blend until you obtain a homogeneous mixture.