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



  1. Cut the tomatoes, zucchini and eggplant into thin slices.
  2. Apart make a Neapolitan sauce.


Assembling the ratatouille:

  1. The vegetables are placed alternately on the Neapolitan sauce.
  2. Continue this process until you complete the entire space.
  3. 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.