Method
Simply place all the base ingredients into a food processor.
Pulse until a crumbly mixture forms.
Pour the base mixture into a lined cake tin and press down hard.
Leave in the freezer to set for 10 minutes.
Place all of the filling ingredients into a small pan over a low heat and stir until melted, ensuring not to bring it to the boil.
Once everything has melted, pour the filling over the base layer.

Pour the cake batter into the lined cake tin and bake for 35-40 minutes until crispy on top but baked through the middle – you still want it to be a little fudgy as it will solidify more as it hardens. if not baked through, place back into the oven for 5-10 more minutes, you may want to Cover the top in foil to stop any burning.
once baked, remove from the oven and leave to cool before serving.

This dish is not quick or particularly easy. It requires a good amount of prep work and cook time. The components will take up space in the oven and on the stove. The holidays are a busy time, and I have some time-saving tips for you below.

This dish is, however, a gorgeous option that tastes wonderful. It will convince your friends that meatless mains can indeed be filling and delicious.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times.This dish is, however, a gorgeous option that tastes wonderful. It will convince your friends that meatless mains can indeed be filling and delicious. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.