Fried squash and eggplant with tomato and olives

Ingredients for Fried squash and eggplant with tomato and olives

Instructions for Fried squash and eggplant with tomato and olives

To prepare the Fried squash and eggplant with tomato and olives recipe, please follow these instructions:

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 and squash tender. Add if necessary. A little extra oil if the forehead fries dry. Take the slices and arrange them in a hot dish or the like. Cook the pan off with the vegetable broth and a fat garlic. When the broth is almost cooked, put the tomato meat and the chopped olives in the forehead. Add approx. 1 tbsp. Butter in a couple of loops and swing the hot pan so that the tomatoes smooth out and become hot without smearing out. Season with salt and pepper. Pour the buttered tomato olive into the dish with squash and eggplant. Serve with good bread.