Smoked paprika is most definitely one of our favourite spices. Regular paprika is made by drying peppers in the sun then grinding them to a powder. For the smoked variety, the peppers are dried in smoke sheds using wood such as oak to impart a distinctive flavour. It’s a great store cupboard essential and adds a whole new dimension to your cooking. For this recipe, we balanced it against fresh, mild goat’s cheese.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ciabatta(ContainsCereals containing Gluten)
Preheat your oven to 220°C. Halve then remove the core from the pepper and slice into thin strips. Remove the top and bottom from the courgette. Halve lengthways, then chop widthways into small pieces. Peel and grate all but one garlic clove (or use a garlic press).
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.
Tear the basil leaves and add two-thirds of them to the tomato sauce, along with the veggies. Stir to combine. Serve the smoky ratatouille on a plate and scatter over the remaining parsley. Crumble on the goat’s cheese and serve with the garlic bread on the side. Enjoy!