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Ratatouille Bruschetta with Santo Amaro Sardines in Olive Oil and Red Piri Piri Pepper.

Ratatouille Bruschetta with Santo Amaro Sardines in Olive Oil and Red Piri Piri Pepper.

Cooking time: 45 Minutes

For 3 to 6 servings:

  • 1 can of Santo Amaro Sardines in Olive Oil and red Piri Piri Pepper
  • 1 can of diced tomatoes
  • 4 tablespoons tomato paste
  • 1 eggplant
  • 1 yellow zucchini
  • 1 green zucchini
  • 2 tomatoes
  • Salt and pepper

Cut the tomatoes, zucchini and eggplant into thin slices.

Apart make a Neapolitan sauce.

Assembling the ratatouille:

The vegetables are placed alternately on the Neapolitan sauce.

Continue this process until you complete the entire space.

You can add a drizzle of extra virgin olive oil on top of the vegetables, salt and pepper to taste.

Bake until a nice golden appearance is obtained on the vegetables.

Ready to serve! Add a portion of the Ratatouille over the Bruschetta, add the Santo Amaro Sardine in Olive Oil and Piri Piri.

So easy and delicious.