"This Brazilian inspired classic French dish is topped with a crispy, green olive infused cassava topping, which is an extremely popular condiment served with lots of Brazilian dishes. The cassava flour is fried in oil to give a nutty crunchy texture; if you can't source it don't despair, the ratatouille is delicious on its own!"
Slice the aubergine into 1cm thick slices and fry them in batches in the hot oil until golden; remove them onto kitchen towel to remove excess grease.
In another pan, heat a little of the oil and when hot, add the onion and garlic - cooking for 5 minutes until beginning to soften.
Add the spices, cook together for further 5 minutes, before adding the chopped tomatoes and tomato puree.
Bring to the boil, reduce the heat to a simmer and cook for 20 minutes.
Place a bed of cooked aubergine on the base of a 25cm ovenproof dish, spoon over some of the tomato mix , then top with another layer of aubergine.
Continue this way, finishing with a layer of aubergine on the top.
Add the cassava flour and keep in moving in the pan until it becomes lightly toasted and crunchy.
Add the green olives and season to taste.
Sprinkle the farofa over the aubergine dish and then transfer it to the oven to bake for 10 minutes.
Remove and leave to cool for 5 minutes before serving.