Ingredients: 1 red bell pepper 1 zucchini 1 eggplant olive oil 20 cl tomato puree 1 loaf of white bread cream butter Directions:1. Prepare a ratatouille with the brunoised vegetables. 2. Cook those vegetables one after the other. Saute in a skillet with a bit of olive oil, and bind with reduced tomato puree. 3. Mask a slice of bread with some soft butter, cover with cold ratatouille. Smooth with a spatula and keep cool. 4. Decoration of your choice. |