Fennel ratatouille and olive crumble

Instructions

1. Start with the olive crumble. Preheat the oven to 95˚C, and line a large baking tray with baking paper.
2. Place the olives into a small food chopper or food processor and blitz until finely chopped. Spread out on the prepared tray, then bake for 1-1½ hours, or until completely dry. Remove from the oven and cool. Grind the fennel seeds until crushed in a mortar and pestle, then combine the dried olives and fennel in a medium bowl. Mix well to combine, then set aside.
3. Heat a large frying pan over medium heat, then add 1½ tbsp olive oil. Add the onion with a generous pinch of salt and cook, stirring for 5 minutes. Add the garlic and cook for a further 2 minutes, then tip out into a large bowl. Wipe out the pan.
4. Return the pan to a high heat with a generous drizzle of oil. Once hot, add the zucchini and cook until lightly browned and beginning to soften. Season with salt, then tip into a colander to drain off the excess oil. Repeat this process with the eggplant, capsicum, fennel and tomatoes, cooking each vegetable separately. Cook the tomatoes for 1 minute, until just softened.
5. Combine the vegetables, onion and garlic in a large bowl with the herbs (save a little to garnish), seasoning with salt to taste. Spoon into a large serving bowl and sprinkle over the olive crumble and the reserved herbs. Serve with hot, crusty bread on the side.