Smoky Ratatouille (v)

Remove the stalk top and bottom from the aubergine, then slice it in half lengthways. Slice each half lengthways again into three strips (six strips per aubergine), then chop into roughly 2cm chunks.

Put the pepper, courgette and aubergine on a baking tray, then drizzle over a glug of olive oil. Season with salt and pepper. Toss to coat then pop on the top shelf of your oven. Roast until softened and slightly crisp at the edges, about 20 mins.

Heat a drizzle of oil in a frying pan on medium heat. Add the grated garlic and the paprika, stir together and cook for 1 minute. Add the diced tomatoes and a pinch of sugar (if you have some). Season with salt and pepper. Lower the heat and simmer, stirring occasionally, until you have a thick tomato sauce, about 15 mins. Once the veggies are ready, remove them from your oven and turn your grill to high.

Cut the ciabatta in half lengthways (as if you were making a sandwich). Pop it on another baking tray, place under your grill and toast until golden, 1-2 mins on each side. Cut the remaining garlic clove in half and rub this across the cut side of the ciabatta. Drizzle over the olive oil (see ingredients for amount) and season with a pinch of salt and pepper.