This stunning dish is my ode to summer vegetables, capturing the essence of the season. Traditionally, my pisto (ratatouille) recipe requires a few hours of very slow cooking to achieve the deepest caramelisation and a delightful mushy texture. However, this quicker version doesn’t skimp on flavour; a stint in the oven allows the vegetables to meld perfectly. There’s something about this recipe that makes me happy, and warms my heart – maybe it’s the charming, rustic style or the old-fashioned comfort it provides. Whatever the reason, it’s nostalgic and rich, ideal for family gatherings or buffets.

Method:

• Heat the olive oil in a sauté pan or shallow casserole and fry the aubergine for 10 minutes, turning occasionally until they are lightly coloured and have released the oil back into the pan.
• Add the shallot and fry for 5 minutes until softened, then add the garlic, courgette and pepper. Fry for 5 minutes, before adding the cherry tomatoes, oregano, lemon zest and vinegar, and stir to combine.
• Cut the top off the beef tomatoes and scoop out the insides. Chop these scooped-out bits and add to the pisto. Season well with salt and pepper and simmer gently for 15–20 minutes; the tomatoes will relax and soften, creating the juice.
• Preheat the oven to 160°C fan (180°C/350°F/gas 4).
• Spoon the pisto into the tomatoes. Drizzle with some of the extra virgin olive oil and bake for 15 minutes, then serve with a good scattering of basil leaves and some extra virgin olive oil.

Extracted from The Spanish Pantry (Quadrille)