Llescat, which means “in pieces” is also known as esgarraet, which means “torn” and that is because you literally tear oven-roasted aubergine, peppers, onion and tomato into pieces to make this fruity, garlicky summer supper dish.  It’s may seem a bit fiddly to get the skin off everything, but as long as your oven is hot enough, it shouldn’t be a problem. Careful when you open up the peppers – the steam inside burns!

What you need:
2 aubergines (eggplants)
2 greenish-red peppers
2 onions
4 prune tomatoes
1 or 2 cloves of garlic
best quality, fruity olive oil
salt

What you do:
First of all, put your oven at about 220ºC and give it time to heat up. While it is doing so, wash and dry the aubergines, peppers and tomatoes. Peel the onions and chop them in half. They take longer to cook than the other veggies, so you will also need to wrap the halves in a bit of foil. That way, the steam they create is trapped and helps them cook through in time. Put the other veggies in a baking tray and use your hands to rub olive oil over them until they glisten. Add the foil-wrapped onions to the tray and pop them into the hot oven for about 45 minutes, turning everything over about halfway through. Charring is good for flavour, but you don’t want anything to burn dry.Once cooked, place the aubergines, peppers and tomatoes into a deep bowl and cover with plastic film to cool for a bit. Leave the onions as they are to keep steaming in their foil.  After about a quarter of an hour, gingerly pull the veg out and peel the skin off – it should come away very easily. Drain any excess liquid off, and then use your fingers to tear the flesh into thin strips. Unwrap your onions and tear them up as well.  Season with salt and very finely chopped (or crushed) raw garlic to taste. Pour a generous dressing of olive oil over everything and then mix gently with tongs or a fork.  It’s best to let the flavours soak into each other, so we usually prepare this the day before it’s to be eaten. It’s fine to store it in the fridge, but worth taking it out and letting it come to room temperature before forking it onto thick chunks of crusty baguette and devouring.Serve with: a summer spread of ensaladilla, beer-battered aubergines, sardines…and heaps of excellent bread