Green Bean, Capsicum & Courgette Ratatouille with Herb & Olive Crumb

_INGREDIENTS:

• 2 red onions
• 2 cloves garlic
• 1 green capsicum
• 600g courgettes
• 300g Campari tomatoes
• 180g butter
• 200g green beans
• Sea salt
• Freshly ground black pepper
• 2 Tbsp tomato paste
• 40g coarse breadcrumbs
• 4 black olives
• Handful of basil & parsley

_{INSTRUCTIONS:}

1. Prep your ingredients. Slice the onion into thin semicircles, and finely chop and crush the garlic. Cut the courgettes into ½cm thick discs. Dice the capsicum into very small pieces and chop the tomatoes into 6-8 pieces.
2. Melt 150g of the butter in a large frying pan (that has a lid) and sauté the onion with a good pinch of salt for 5-6 minutes. Add the garlic and sauté for a further minute, then add the capsicum and cook for a few minutes. Then stir through the courgettes, tomatoes and tomato paste. Place on the lid and allow to stew on a low simmer for about 10-12 minutes.
3. In a second frying pan, melt the remaining 30g of butter, then add the breadcrumbs, season with salt and pepper and cook, stirring, for a few minutes until they have absorbed the butter and start to go golden brown. Finely chop the black olives and the herbs, stir through the crumb off the heat, and set aside for serving.
4. Top and tail the green beans, blanch them in boiling water for 30 seconds, and scoop them out into a bowl of water with ice to stop them cooking. Strain, pat dry and chop into 4-5 pieces.
5. Stir the green beans through the ratatouille 1 minute before serving, and finish it off with a sprinkling of herb and olive crumb.

Recipe by Kylee Newton, author of The Modern Preserver