Spanish Escalivada Strata | Savoury Aubergine and Bell Pepper Bread Bake with Manchego

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the aubergines as well as the red and yellow bell peppers. Cut the aubergines into approx. 2 cm cubes, deseed the peppers, and slice them into bite-sized strips. Peel the red onions and cut them into thin wedges. Peel and finely chop the garlic.

Spread all the prepared vegetables onto a baking sheet lined with baking paper. Drizzle with 3 tbsp extra virgin olive oil and season with 1/2 tsp fine table salt and freshly ground black pepper. Strip the leaves from half of the fresh thyme and sprinkle them over the top. Roast the vegetables in the oven for approx. 25–30 minutes until wonderfully tender and slightly charred. Remove from the oven and let cool briefly.

Cut the ciabatta into approx. 2–3 cm cubes. If you use stale bread, it will soak up the liquid particularly well and flavourfully! Grease a large baking dish (approx. 20 x 30 cm) with the remaining 1 tbsp olive oil.