How to make this:

Cup of Yum
1. preheat the oven to 180 C
2. 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
3. roast the courgette and aubergine for 15 minutes with a bit of olive oil
4. whilst that is roasting, skin the tomatoes and chop
5. 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
6. add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
7. add the courgette and aubergine and mix it all together
8. empty all the veg into the pie dish
9. 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
10. 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.
11. Roasted red onions, peppers, leeks etc or even a  bit of bacon would work well.
12. A nice little splash of white wine wouldn't go amiss, and if not, certainly a glass to accompany it.