Nadia Sawalha is back in the kitchen with another family favourite. Today she's rustling up a delicious ratatouille crumble.
Prep: 20 minutes
Cook: 1 hour
For the crumble topping:
150g plain flour
100g cold butter, cubed
80g grated Parmesan cheese (choose veggie option if preferred)
Handful flat leaf parsley, finely chopped
2 aubergines, thickly sliced
2 courgettes, thickly sliced
4 tbsp olive oil
Sea salt and pepper
2 onions, chopped
6 cloves garlic, crushed
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
4-6 plum tomatoes, sliced
Heat the oven to 180C/gas 4.
For the crumble: Place the flour into a bowl, rub the butter into the flour and stir in the Parmesan cheese. When it looks like breadcrumbs stir in the parsley.
Lay the aubergine and courgettes on a baking tray. Brush with olive oil and sprinkle with sea salt and bake in the oven for 20-25 minutes until softened turning once.
Heat the olive oil in a large ovenproof heavy pan and fry the onions and garlic slowly until soft and transparent. Then add a little more oil if necessary and add the peppers and tomatoes, reduce the heat, cover and allow to sweat for 5 -10 minutes.
Stir in the roasted aubergines and courgettes. Check the seasoning
Sprinkle the crumble on top of the vegetable mixture and return to the oven for 30-
40 minutes. Serve with salad.