Mix all of the ratatouille ingredients with the olive oil and put them in an ovenproof dish. Bake in the oven at 175°C (347°F) for approx. 40 min. Mix the mincemeat with the tapenade, pressed garlic, rusks, eggs, salt and pepper to make 4 burgers.
For each burger, overlap 2 slices of Parma ham on a chopping board. Put the burger on top, then two slices of mozzarella and the leaves of 2 sage sprigs. Wrap up the burger using the ham and put it in an ovenproof dish. Bake in the oven at 175°C (347°F) for approx. 20 min.
Divide the ratatouille between 4 warm plates, place the burgers on top and serve with warm foccacia bread.
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