Preheat the oven to 350°F.
Wash vegetables and peel onions. Quarter the bell peppers and remove seeds.
Cut the eggplant and zucchini into rings.
Cut the onions and tomatoes in half.
Heat the Casteline Cristel® stainless steel 11 inch frying pan to medium high for two minutes and test the heat using the 'water drop' technique
Making the crumble:
Mix the parsley, breadcrumbs, flour and softened butter in a bowl with your fingertips to achieve a sandy texture.
Place the meat in the frying pan and wait until it peels away naturally.
Once browned, remove the meat and add the oil to the pan. Add the vegetables and brown for 5 minutes.
Add the meat back to the pan and sprinkle the crumble on top. Transfer the pan to the oven, remove the handle and bake for 10 minutes.