Recipe Method

1. Preheat the oven to 190 °C.
2. Heat the olive oil and fry the garlic until soft and fragrant. Add the canned vegetables and toss in the heated oil until heated.
3. Add the tomato and onion mix and sugar. Bring to the boil. Simmer for 5 minutes.
4. Transfer the mixture to a small, deep baking dish.
5. Meanwhile, put the flour in a bowl and rub in the butter using your fingertips. Sprinkle cold water over the mixture and combine with a fork to make large crumbs. Stir in the breadcrumbs, cheese, nuts, seeds and thyme.
6. Sprinkle the crumble mixture on top of the ratatouille. Bake for 15 - 20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3 - 4 minutes before serving.