Easy Italian Crumble

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Easy Italian Crumble

Easy Italian Crumble

Number of people




1 onion

2 tomatoes

2 peppers

1 eggplant

Olive oil

fresh basil leaf

Parmesan cheese

Herbs of Provence


Mixture of 5 berries



Preparation: 30 min
Cooking time: 20 min
Step 1
In a bowl, add the pieces of butter to the flour with your fingertips until they are sandy (keep in the refrigerator).
Step 2
Cut onions and peppers into small pieces and fry them in olive oil in a non-stick frying pan.
Step 3
Add Provence herbs, thyme, 5 berry mill, salt and pepper.
Step 4
Let it colour well and mix to prevent it from sticking.
Step 5
Add the diced tomatoes.
Step 6
Remove from heat when vegetables are tender (but not reduced to a porridge).
Step 7
Arrange these vegetables in the bottom of a dish and set aside.
Step 8
In the same non-stick skillet, place the cut eggplant in strips, without adding fat.
Step 9
Mix; when the aubergines start to stick, add a glass of water, salt and pepper.
Step 10
Remove the aubergines from the heat before they are puréed.
Step 11
Arrange the eggplant strips over the onion/pepper/tomato layer.
Step 12
Cover with a layer of whole leaves of fresh basil, leaving a space in the centre of the dish.
Step 13
In this space, generously crumble Parmesan cheese.
Step 14
Cover with the crumble mixture.
Step 15
Bake in the oven for 20 minutes, the last 5 minutes in the grill position.
Author's note
The gourmands will be able to add a dash of olive oil just before serving, as well as a little grated parmesan cheese...humm !

I add my grain of salt

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