750 gram of tomatoes

6 tablespoon of olive oil

A big red sweet pepper

A bunch of sweet basil, a bunch of parsley

A tablespoon of vinegar

A tea glass of grated cheese

2 dessert spoon of caper

A table spoon of olive puree

30 gram of smoked fish

30 gram of  veal jambon

Cut squashes into slices of 1,5 cm. Fry them mildly in the oil. And give them some flavor with salt and black pepper. You may put fried squashes on a paper towel not to have them too oily. Peel the tomatoes and cut them like small cubes. And then cut the red pepper as small cubes. Chop the basil and parsley fairly large and also grate the cheese largely. Mix tomatoes, pepper and fresh spices in a bowl. Add vinegar, salt and black pepper.  Color ¼ of squash slices with tomato, pepper and decorate  ¼ of squash slices with grated cheese. Smear olive puree on the remaining squash slices and add the smoked fish after sprinkling caper. Put veal jumbon on to the last squash slices. Place all into a large plate and serve.