Crumble of vegetables candied with parmesan

Ingredients

For 6 servings

• •3 3 Eggplant(s)
• •2 2 Red pepper(s)
• •4 4 Mature Tomato(s)
• •2 Onion(s)
• •2 2 garlic pod(s)
• •100 g 100 g Flour
• •150 g 150 g Sweet butter
• •50 g 50 g Grated Parmesan
• •6 c. à soupe 6 tablespoons Olive oil
• •Salt pepper

Method

1. 1.Preheating
2. 2.Start the preparation by preheating your oven to 180°C (th.6). This gesture ensures an optimal temperature for a uniform cooking and a well-gold crumble. Take the opportunity to gather all the ingredients and prepare your work plan before continuing.
3. 3.Preparation of vegetables
4. 4.Wash the eggplants, peppers and tomatoes thoroughly. Cut the eggplants and zucchini into dice, the peppers into strips, the tomatoes into quarters and the onions into thin slats. Peel and chop finely garlic. Place each vegetable in a salad bowl to arrange the rest of the recipe.
5. 5.Cooking vegetables
6. 6.Pour four tablespoons of olive oil into a large pan. Sauté onions and garlic over low heat. Then add eggplants, peppers and tomatoes, then season with salt and pepper. Simmer over medium heat, stirring gently, until the vegetables are tender and slightly candied.
7. 7.Crumb paste preparation
8. 8.Pour the flour into a large bowl. Add the butter cut into small dice and the grated Parmesan. Stir with your fingertips until you get a sandy dough. This granular texture guarantees a crisp and golden crumble after cooking. Reserve this preparation for a few moments.
9. 9.Mounting in the dish
10. 10.Spread the candied vegetables evenly in a lightly oiled gratin dish. Cover them entirely with the crumble paste, by stirring with the fingers to create an irregular crust. Check that all vegetables are covered in order to achieve a homogeneous cooking.
11. 11.Final cooking
12. 12.Bake the dish in a preheated oven for about 30 to 35 minutes. Monitor top colouring; The crumble must become golden and crispy. Let cool down a few minutes before serving, to allow flavors to grow and crust to remain slightly crisp.