Coca bread with red peppers and eggplant

Roast the peppers and eggplant. The skin should be raised and black on all sides. Temperature at 200 degrees, heat up and down for 20'. And let cool.

Remove the skin and crumble. The remaining juice is set aside, strain and reduce, because with it we will paint the coca bread.

Open the bread in half, paint with the bell pepper juice reduction, add oil and salt. Let it toast a little in the oven for about 3 minutes.

Once toasted, we incorporate all the ingredients in the bread, season with salt and oil. And ready. Bon profit. 😘😘