For the Crumble:
50g parmesan, 50g butter, 50g breadcrumbs, 50g oat flakes
For the ratatouille:
2 aubergines, 1 courgette, 1 red pepper, 1 green pepper, 4 tomatoes, 2 onions
1 Clove of garlic, a handful of basil, 1 bay leaf, a sprig of thyme
3 Tablespoon of olive oil
Salt & pepper to taste
Preheat oven to 180 °c
Cut all the vegetables into cubes. in a pot, sweat the onions and the garlic with the olive oil. Add aubergines and peppers and cook over medium heat for 5 minutes. Add courgettes, cook for a further 5 minutes, add thyme, bay leaf, basil and tomatoes, salt, pepper and simmer gently with cover for 30 minutes, until the vegetables are soft. Set aside.
meanwhile, cook bulgur in boiling salted water for 10 minutes.
Prepare the crumble by mixing all the ingredients until you get a sandy pastry, then set aside.
Arrange the bulgur in the bottom of the dish and cover with ratatouille and its juice. Sprinkle with crushed green olives. Add the slices of goat cheese and finish with the crumble.
Put the dish in the oven for about 15 minutes until the crumble is golden brown. Serve immediately.
Recipe courtesy of Cojean