Heat the oil in a large sauté pan on a medium to high heat and brown the pepper, aubergine and courgette then set aside. Fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, tomato puree, chilli flakes, balsamic vinegar and sugar and heat gently for 5 minutes
Stir in the Quorn Pieces, tomatoes, basil leaves, black olives and capers and season then bring to the boil and simmer for a further 5 minutes. Pour into an ovenproof container
Mix the topping ingredients together and sprinkle over the ratatouille. Bake for 15-20 minutes until golden brown
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