Ratatouille with Petiscada

22 | 07 | 2021
Ratatouille with Petiscada


  • 1-2 sardine Petiscadas
  • 1 eggplant
  • 1 large zucchini
  • 1 red onion
  • 2 medium tomatoes
  • 1 pepper
  • 3 bay leaves
  • Oil
  • Garlic
  • salt
  • 1 pack of homemade passata or tomato sauce.

Place the sauce on the base of the pan and overlay Petiscadas. Arrange the bay leaves. Cut the vegetables into slices as thin as possible and arrange them interspersed on the tray – eg tomato, eggplant, zucchini, onion, pepper, tomato, eggplant, zucchini. Season with garlic, oil and salt. Tip: at this point you can also add spices or herbs of your choice.

Bake for 20 minutes at 180º. Keep checking the state of the dish so as not to exceed the cooking point or burn.

Serve hot or cold, alone or as a side dish. Enjoy.

Suggestion: Don't throw away what's left of this meal. These vegetables can be crushed and used as a sauce for pasta. Try it!

Orgulhosamente Artesanal

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