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Recipe by Carlos Fuster


1 Slice of chusco type bread

1 eggplant

1 green pepper

1/4 red bell pepper

1 onion

1 tomato

Red pepper jam from M de Molina

8 canned sardines

Grated cheese to taste

For the vinaigrette:

Fresh herbs


Apple vinager

Flake salt

In addition to:

Dehydrated dried tomato

Dehydrated olives


1º Roast the vegetables in the oven with a drizzle of olive oil at 180º for approximately 30 min and once cold cut into julienne strips.


2º While they are roasting, make the vinaigrette and cut the dried tomatoes into very fine julienne strips and sauté them.


3º We toast the slices of bread and we give it a thin layer of jam and on it we put the vegetables and we finish putting the sardines and sun-dried tomatoes and sauce with the vinaigrette.