Escalivada

• 4 aubergines
• 4 red peppers
• 125 ml (4 fl oz

The word escalivada comes from the term ‘to toast over a flame’. Sometimes onions and tomatoes are added and the vegetables baked for convenience. Either way, the smoky flavours of the dish pervade it.

Preheat a charcoal grill or ridged grill pan until hot. Brush the aubergines and peppers with a little of the oil and grill for 15-20 minutes, turning occasionally, until charred all over