Baked Aubergines with Samfaina

• 5 squat, plump aubergines, stalks removed
• 8 tablespoons olive oil
• 2 red peppers

Samfaina is a type of Spanish ratatouille. I was introduced to this variation on it by Peter Doyle of the Cicada restaurant in Sydney, during a promotion at the Lanesborough. The flavours are wonderfully intense, whether it is served hot or cold. The better the smoked paprika is, the better the dish will taste. Smok