Peel the eggplants in striped pajamas. Slice into thin rings. Fry in an airfryer or in a pan.

Heat the olive oil in the pan.

Add diced tomatoes and tomato paste, mixed.

Then add very little hot water and cook for 5 minutes by closing the lid.

Add the crushed garlic and cook for 2 minutes.

Then add salt, basil and olives and cook for 1 minute and mix.