Spanish Pisto with Manchego

Heat 2 tablespoons of the oil in a large, deep frying pan and fry the aubergine over a high heat for 5 minutes until golden; remove to a plate.

Add the remaining oil and fry the onion over a medium heat for 6 minutes, then add the garlic, paprika, and thyme and cook for 1 minute.

Add the courgettes and peppers, stir well, and cook for 5 minutes until beginning to soften.

Return the aubergine to the pan, pour over the chopped tomatoes, and season generously.

Reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce is thick and the vegetables are very tender.

Remove from the heat, scatter over Manchego shavings, and serve with crusty bread.