Name: Escalivada with pa amb tomàquet
Yield: 4
Ingredients: 2 red capsicums, cored, thickly sliced; 1 Spanish onion, quartered; 2 eggplant, halved lengthways; 1 head of garlic, cloves separated, plus 1 extra garlic clove, halved; 50 ml olive oil; 4 thick slices ciabatta, halved; For drizzling: extra-virgin olive oil; 2 very ripe vine-ripened tomatoes, halved; To serve: fresh oregano; Anchovy dressing; 2 anchovy fillets, finely chopped; 2 tbsp sherry vinegar; ½ tsp sweet paprika; 60 ml (¼ cup) extra-virgin olive oil

Pa amb tomàquet, better known as tomato bread, is a classic of Catalan cuisine. Great tomatoes are essential here.

Ingredients

2 red capsicums, cored, thickly sliced

1 Spanish onion, quartered

2 eggplant, halved lengthways

1 head of garlic, cloves separated, plus 1 extra garlic clove, halved

50 ml olive oil

4 thick slices ciabatta, halved

For drizzling: extra-virgin olive oil

2 very ripe vine-ripened tomatoes, halved

To serve: fresh oregano

Anchovy dressing

2 anchovy fillets, finely chopped

2 tbsp sherry vinegar

½ tsp sweet paprika

60 ml (¼ cup) extra-virgin olive oil

Method

Main

1.Place capsicum, onion, eggplant and garlic on a tray, coat with the olive oil and season to taste, then char-grill over high heat, turning occasionally, until tender (16-20 minutes).

2.Meanwhile, brush bread with extra-virgin olive oil, then grill, turning once, until charred and golden (1-2 minutes each side). Rub bread with cut garlic, then rub with tomatoes, squeezing juice onto bread, drizzle with extra-virgin olive oil and season to taste.

3.For anchovy dressing, whisk ingredients in a bowl to combine, then season to taste.

4.Peel vegetables, then tear them and arrange in separate piles on a platter with garlic in its skin, scatter oregano over, drizzle with dressing and serve with tomato bread.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd