1 (16 ounce) can canned pineapple with juice
1 (16 ounce) can sliced black olives, juice reserved
1 (16 ounce) can sliced fresh pineapple
1 tomato, diced
1 (16 ounce) bottle Italian-style salad dressing
Slice peaches into 1-inch slices.
In a separate small mixing bowl, mix peaches and sliced black olives; wrap in plastic wrap and chill in refrigerator.
Heat olive oil in large skillet over low heat. Add sliced pineapple and pulse to even heat.
Throw tomatoes into pan and toss to coat. All had a almost translucent skin. Pour peach/melon mixture into pineapple/melon mixture.
Bake in preheated oven oven until golden brown, about 45 minutes. Repeat 10 layers. Repeat with pineapple/melon/tomato bean mixture, peach/melon mixture, peach/tomato bean mixture. Broil 10 to 15 minutes or until juices run clear. Serve at room temperature.