Recipes with Olive, black or green

Fried squash and eggplant with tomato and olives

Cut the eggplant and squash for approx. ½ cm even thick slices. Cut the stem away from the tomato and cut it into coarse tern. Cut the olive meat from the rocks (use an olive oil if necessary) and chop it well. Heat the oil in a pan. Step by low heat eggplant