We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Ratatouille and melting mozzarella crumble
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Ratatouille and melting mozzarella crumble
If you’ve never made a savoury crumble before, this magnificent cheesy dish will convert you. A serving is also three of your five-a-day
Serves: 6
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
411Kcal
Fat
26gr
Saturates
8gr
Carbs
21gr
Sugars
10gr
Fibre
8gr
Protein
19gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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
Get ahead
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.
-
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.
-
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.
-
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.
-
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.
-
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.