Spiced Ratatouille Crumble

There’s something mischievous about this dish. It starts out like a traditional ratatouille — a tumble of eggplant, zucchini, peppers, and tomatoes, all glistening in olive oil — but then it surprises you. Instead of resting politely in a bowl, it hides beneath a crumble: crisp, buttery, scented with thyme and a touch of spice. It’s as if the south of France decided to dress up for dinner.

 

Ratatouille has always been a dish of generosity — a farmer’s harvest captured in a pan. It doesn’t shout; it simmers. The crumble, on the other hand, adds a note of playfulness, a rustic wink. Together, they become something both comforting and elegant — perfect for a cool evening when the scent of roasted vegetables feels like a warm embrace.

 

Recipe

 

Serves 4

 

For the filling:

 

• 1 small eggplant (aubergine), diced (about 250 g / 9 oz)
• 1 zucchini (courgette), diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 ripe tomatoes, chopped (or 1 can, 400 g / 14 oz)
• 2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• Sea salt and black pepper to taste

 

For the crumble topping:

 

• 80 g (2.8 oz / ⅔ cup) plain flour
• 60 g (2.1 oz / ½ cup) breadcrumbs
• 60 g (2.1 oz / ¼ cup) butter, cold and diced
• 2 tablespoons grated Parmesan (optional)
• 1 teaspoon dried thyme
• A pinch of chili flakes (optional, but lovely)

 

Preparation:

 

1. Cook the vegetables:
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent. Stir in the eggplant, zucchini, and peppers. Let them sizzle for about 10 minutes, stirring occasionally, until softened and lightly browned.
2. Add tomatoes and spices:
   Stir in the tomatoes, herbes de Provence, smoked paprika, cumin, salt, and pepper. Simmer uncovered for 15–20 minutes, until the mixture is thick and rich. Taste and adjust seasoning.
3. Make the crumble:
   In a bowl, mix the flour, breadcrumbs, thyme, and chili flakes. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Add Parmesan if you like a savory edge.
4. Assemble:
   Spoon the ratatouille into a baking dish. Sprinkle the crumble evenly over the top. Bake at 190°C / 375°F for 25 minutes, until the top is golden and crisp.
5. Serve:
   Let it rest for a few minutes before serving. It’s divine on its own or beside roast chicken or grilled fish — and even better the next day.

 

Wine suggestion

 

Pour a Côtes du Rhône Villages or a Bandol Rosé — both capture the spirit of Provence. The red brings out the smoky depth of the vegetables; the rosé, that sunlit whisper of herbs and salt air.

 

It’s the kind of dish that doesn’t demand applause but earns it quietly — like a melody you can’t quite forget. Warm, colorful, fragrant — a humble crumble that smells of markets, late summers, and laughter in the kitchen.

 

And if you ever find yourself in Provence in September, look for the little stalls where aubergines sit next to baskets of thyme. That’s where this story begins.