Susan Simon, author of five cookbooks and the co-author of the James Beard award-winning, “Pasta Sfoglia”, a
guidebook, “Shopping in Marrakech” and translator of “Italy Dish by
Dish”, visited "Tonia's Kitchen" to share her recipe for Vegetable Crumble. It's "kinda like a ratatouille, it starts out with sauteing garlic and hot peppers in olive oil. Sauteed eggplant, zucchini, and cherry tomatoes in that spicy olive oil mixture and taking them out and put them in a bowl. And at the end, when everything is cooked, you add chopped basil and salt to that mixture and you can put that in a baking dish. Just before you cook it, make a topping of flour, dried bread crumbs, unsalted butter, Parmesan cheese, and some olive pasted. Work that together with your fingers like a crumbled mixture, sprinkle it over the top of your vegetable mix and bake it."