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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
AOVE
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.