Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
4 tblsp olive oil
1 onion (finely chopped)
2 garlic cloves (crushed)
1 aubergine (cubed)
1 red pepper (cut into strips)
1 green pepper (cut into strips)
3 courgettes (peeled if you like and cut into chunks)
1 kg tomatoes (skinned and de-seeded or light tomato purée)
fresh thyme and rosemary
for the crumble topping:
100 g very cold salted butter (finely diced)
150 g plain flour
80 g parmesan cheese (grated)
50 g pine nuts, toasted
freshly ground black pepper
Heat the olive oil in a frying pan and fry the onion and garlic and add the aubergine and the red and green peppers.
When they have softened, add the courgettes, tomatoes and herbs, some salt and pepper, and cook for a further 10-15 minutes until cooked. While the vegetables are cooking, preheat the oven to 180°C (350°F/Gas 4) and prepare le crumble.
It’s a savoury crumble, so there’s no sugar in there, but we can add a bit of flavour with a little parmesan cheese.
In a food-processor, or with your fingers, rub the butter into the flour and parmesan. When you have a mixture resembling breadcrumbs, mix in the toasted pine nuts and some pepper.
When the ratatouille is really nice and soft and cooked, put the cooked vegetables into a gratin dish, cover them with the crumble mixture and cook in the oven for about 30 minutes or until the top is golden and crispy.
Serve hot or warm, with a crisp salad or as an accompaniment to roast lamb, chicken or fish.