How to make this:

• preheat the oven to 180 C
• grease a 28-30cm pie dish or any other suitable sized oven tray (I like to have a fairly wide top so that the crumble is spread out quite thinly so that it gets nice and crunchy), or you could make this in individual ramekins
• roast the courgette and aubergine for 15 minutes with a bit of olive oil
• whilst that is roasting, skin the tomatoes and chop
• make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. If it is too dry add a few teaspoons of water
• add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
• add the courgette and aubergine and mix it all together
• empty all the veg into the pie dish
• sprinkle the savoury crumb mix over the vegetable mix to cover the surface and bake in the oven for 45 minutes and it's bubbling with a nice brown crumble top
• I absolutely loved the concept, and the flavour of this dish was so French. My house smelt a bit like a little bistro. This is heartwarming comfort food at its best, and so many variations can stem from it.
• Roasted red onions, peppers, leeks etc or even a  bit of bacon would work well.
• A nice little splash of white wine wouldn't go amiss, and if not, certainly a glass to accompany it.