Spiced Ratatouille Bruschetta

Preparation time
15 mins
Cooking time
20 mins


  • 1 Aubergine, medium (small diced)
  • 1 Red Onion (diced)
  • 10 Button Mushrooms (small diced)
  • 1 Green Pardon Chilli (finely diced)
  • 2 tbsp Sundried Tomato Paste
  • 2 tbsp Olive Oil
  • 8 Basil Leaves (shredded)
  • 2 tbsp Geo Watkins Mushroom Ketchup
  • 2 Garlic Cloves (crushed and chopped)
  • Salt, to taste
  • 1/2 tsp Cruched Black Pepper
  • 1 Ciabatta Loaf (evenly sliced)
  • Hanful Parsley (chopped)
  • 50g Mozzarella (grated)


For the Topping:

  1. Heat olive oil in a pan.
  2. Add chop garlic and sauté about a minute, low heat.
  3. Add chop vegetables to the pan along with green pardon chilli and sauté about 4-5 minutes, till the vegetables are tender.
  4. Add Geo Watkins Mushroom Ketchup along with sundried tomatoes to the mix. Sauté about 1 minute.
  5. Check for seasoning.
  6. Get pan off the heat, add fresh basil.

For Bruschetta:

  1. Toast the sliced ciabatta on one side.
  2. Flick it over and arrange the vegetable mix evenly on the sliced ciabatta.
  3. Top it with grated mozzarella evenly.
  4. Bake in oven at 160C for 2 minutes or till cheese gets melted and gratinates.
  5. Garnish with chop Parsley.