Ratatouille Bruschetta with Santo Amaro Sardines 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.