Roasted aubergine, courgette and mushroom crumble

Crumble topping:

• 1 cup of flour
• 70 gms of butter
• 50 gms of grated Gruyere Parmesan would work well too
• 1 tsp chopped fresh thyme leaves

For the filling:

• half a large aubergine cut into medium-sized cubes
• 3 med/ large courgettes sliced on the diagonal always just so much prettier than a straight round disc cut
• 3 cloves of garlic crushed
• 2 large tomatoes skinned and roughly chopped
• 125 grams half a punnet white button mushrooms sliced
• 1 teaspoon thyme roughly chopped
• SEASONING
• a splash of olive oil