How to make
Cut the eggplant into small cubes, season with salt, place it in a strainer and set aside. Chop the onion finely and saute it.
Add the tomatoes, strained, the crushed garlic, sugar, salt and black pepper.
Simmer for 15 minutes. Add the diced zucchini, peppers and eggplant. Keep simmering until the vegetables are cooked.
Spread the ratatouille on the sliced bread, add the sheep milk cheese evenly, arrange them on a baking sheet and bake in a preheated oven to 360°F (180 degrees) for around 10 minutes.
Enjoy!
