These materials make Bruschetta eggplant ratatouille:
* 1 onion, chopped
* 1 zucchini / Japanese cucumber, cut into small dice
* 1 purple eggplant, cut into small dice
* 1 red bell pepper, cut into small dice
* 3 tomatoes, chopped
* 1 green onion, chopped
* salt
* Black pepper
* Vegetable oil
* 1 long Bruschetta
* 1 cheddar cheese
How to make Bruschetta eggplant ratatouille:
1. Heat a frying pan, put vegetable oil, then saute the onions and scallions, for about 5 minutes until wilted and fragrant.
2. Enter the zucchini, eggplant, peppers, tomatoes.
3. Add salt and black pepper.
4. Cook over low heat, let stand about 25 minutes, until slightly wilted vegetables.
5. Remove from heat.
6. Cut bruscetta, put butter, arrange on a platter and serve ratatouille over bruscetta.
7. Give a sprinkling of cheese.
8. Ready to be served.
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