Ratatouille and melting mozzarella crumble
Prep time: 30 minsTotal time: 
Ratatouille and melting mozzarella crumble
Prep time: 30 minsTotal time: 
Tamsin Burnett-Hall
Tamsin Burnett-Hall
Ingredients
- 3 tbsp olive oil
- 1 aubergine, cut into chunky pieces
- 1 large red onion, roughly chopped
- 2 mixed peppers, roughly chopped
- 2 large courgettes, roughly chopped
- 3 garlic cloves, sliced
- 1 tsp herbes de Provence or mixed dried herbs
- 1 x 400g tin chopped tomatoes
- 150ml water or vegetable stock
- 1 x 260g pack young spinach
- 1 x 150g ball mozzarella, drained
For the crumble topping
- 150g fresh wholemeal breadcrumbs
- 75g finely grated Parmesan or vegetarian alternative
- 2 tsp chopped fresh rosemary (or 1 tsp dried)
- 2 x 30g packs toasted pumpkin and sunflower seeds
- 3 tbsp olive oil
Step by step
Prepare to the end of step 5 the day before, keeping the filling and topping separately in the fridge. Allow an extra 10-15 mins when cooking from chilled.
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Preheat the oven to 190°C, fan 170°C, gas 5.
- Heat the oil in a large casserole, add the aubergine and a pinch of salt and fry for 5 minutes, stirring occasionally, until starting to brown.
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Add the red onion and peppers and stir-fry for 3 minutes, then add the courgette and garlic and cook for a further 2 minutes.
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Stir in the dried herbs, tomatoes and water or stock. Bring to a simmer, season and cook, partially covered, for 5 minutes. Add the spinach, re-cover the pan and cook until just wilted, then tip the ratatouille into a large baking dish, about 22cm x 30cm.
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For the crumble topping, simply mix the dry ingredients together in a bowl with a little seasoning, then mix in the olive oil to help the crumble start to clump together.
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Tear the mozzarella roughly over the ratatouille, then add the crumble topping. Bake in the oven for 25-30 minutes until the topping is crisp and golden brown, and the juices are bubbling around the edges of the dish. Leave for 10 minutes before serving.
