Smokey Ratatouille

Cut the very top and bottom off your aubergine then slice it in half lengthways. Slice each half lengthways again into 3 pieces (6 strips in total). Slice half the spongy white centre from each piece (see picture). Discard the spongy bit and cut the remainder into roughly 2cm chunks.

Thoroughly coat the courgette chunks, the peppers and the aubergine in 1½ tbsp of olive oil and a good pinch of salt and pepper (do this on the chopping board to save washing up!). Put this on a baking tray on the top shelf of the oven for 15 mins.

Put 2 tsp of olive oil into a non-stick pan on medium heat. Fry off the diced garlic clove for a minute and then add the tinned tomatoes. Add the paprika, ½ tsp of sugar (if you have some) and a pinch of salt and pepper. Bubble away until you have a thick sauce.

Once the vegetables are a little crispy around the edges remove them from the oven. Turn the grill up to high heat. Slice the ciabatta in half and then put it under the grill until toasted both sides.

Remove the ciabatta from the grill. Chop the remaining clove of garlic in half and rub this onto the top of the ciabatta. Drizzle over a little olive oil and season with a pinch of salt and pepper.