- 2 aubergines
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 red peppers
- 1 green pepper
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 medium onions, coarsely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 400g can Italian chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- a large handful of fresh basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 350g goat's cheese with a rind, such as Capricorn
For the crumble
- 350g sliced white bread, crusts removed
- 1 tbsp green pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 1 tbsp each chopped fresh parsley, basil and chives
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
Cut the goat’s cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.
FreezingFollow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.