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.

Ratatouille Serving Suggestions
Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas:

Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
Turn it into an appetizer by piling spoonfuls onto toasted baguette.
You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.

Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
Serve it over freshly cooked pasta. So good.
Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
Turn it into an appetizer by piling spoonfuls onto toasted baguette.
You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.

VEGETABLE SWAPS AND SUBSTITUTIONS
I stick with classic stir fry vegetables for this version: mushrooms, red pepper, cabbage, and carrot. But don’t let that limit you! SO many vegetables would go just fine in this stir fry. Here are a few ideas!

Peas
Chopped asparagus
Sliced zucchini
Baby spinach
Tiny eggplants