Handful of basil leaves roughly chopped for decoration on serving plates
Savoury Crumble Topping
150g plain flour
50g cheddar cheese (I use extra strong)
50g parmesan cheese
Pine nuts and sun flower seeds to add extra texture to the crumble.
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Pre heat the oven to 180C fan. Slice and roughly dice the aubergine and courgette, place in a collander and sprinkle with salt making sure all pieces are covered with the salt. Leave for about 30 minutes to drain; this step helps to draw excess water from the aubergine and courgette before they are cooked. Wash off the salt and pat dry the diced aubergines and courgettes and them to a bowl with the sliced and dice the onions, garlic and peppers. Toss in olive oil and put in a roasting tin and cook in the oven for about 30 to 35 minutes. Once cooked set aside until ready to put the filling into an oven proof dish.
Slice the mushrooms and sauté in a pan. Once cooked set aside ready for the construction phase.
The Crumble Filling: Prepare the crumble while the vegetables are roasting. Put all the crumble ingredients, less the nuts and seeds, into a food processor and mix until you have the texture of bread crumbs. Now mix-in by hand the pine nuts and sun flower seeds.
Now the construction of the dish. Put in an oven proof dish the mushrooms and roasted vegetables and then pour over them the pasata. Cover with the the crumble mixture and then sprinkle over the top the pine nuts and sun flower seeds. Put in the oven, fan 180, for 40 min.