Nadia Sawalha's ratatouille crumble

Nadia Sawalha is back in the kitchen with another family favourite. Today she's rustling up a delicious ratatouille crumble.

Serves 6Prep: 20 minutesCook: 1 hour

Ingredients:

For the crumble topping:150g plain flour100g cold butter, cubed80g grated Parmesan cheese (choose veggie option if preferred)Handful flat leaf parsley, finely chopped

Ratatouille:2 aubergines, thickly sliced2 courgettes, thickly sliced4 tbsp olive oilSea salt and pepper2 onions, chopped6 cloves garlic, crushed1 red pepper, deseeded and sliced1 green pepper, deseeded and sliced4-6 plum tomatoes, sliced

Method:

• 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.