Aubergine Crumble - cooking recipe

Ingredients

3 tablespoons sunflower oil
1 onion, chopped
1 aubergine, cubed
2 courgettes, sliced
1 red pepper, sliced
2 garlic cloves, finely chopped
400 g canned tomatoes
150 g plain flour
2 teaspoons mustard powder
50 g butter
75 g cheese, grated
2 tablespoons parsley

Preparation

Heat the oven to 200\u00b0C/gas6.
Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley.
Spoon the vegetables into a oven-proof dish and top with the crumble mix.
Bake for 25 minutes until golden brown and bubbling.