2 red peppers
6 tbsp olive oil
1 tbsp garlic infused oil
400g can Italian chopped tomatoes
a large handful of fresh basil, chopped
For the crumble
350g sliced gluten free white bread, crusts removed
1 tbsp low FODMAP green pesto
1 tbsp each chopped fresh parsley, basil and chives
Cut the eggplant and zucchini into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside.
Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
Heat 5 tablespoons of the olive oil in a large pan, add the eggplant, zucchini and peppers and fry for a further 10 minutes.
Tip in the chopped tomatoes, season well, cover and cook for 20 minutes.
Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
Meanwhile, for the crumble, put the gluten free bread into a food processor and blend to fine crumbs.
Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.
Recipe adapted from: Good Food