4 tablespoons Gefen Extra-Virgin Olive Oil

1 large onion, chopped

2 aubergines/eggplants, cut into 2-centimeter/1-inch chunks

3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic

2 courgettes/zucchini, halved lengthways and cut into 1-centimeter/1/2-inch chunks

1 and 1/2 teaspoons dried thyme

2 teaspoons smoked paprika

250 grams/8 ounces roasted red peppers from a jar, drained and rinsed if in vinegar, roughly chopped

2 (400-gram/14-ounce) cans good-quality whole plum tomatoes, roughly chopped

1 medium-hot red chilli/chile, thinly sliced

1 teaspoon Kedem Red Wine Vinegar or freshly squeezed lemon juice

sea salt

freshly ground black pepper

picada, to serve (optional, recipe follows)

45 grams/scant 1/2 cup almonds

1 and 1/2 tablespoons Gefen Extra-Virgin Olive Oil

65 grams/2 and 1/4 ounces day-old bread, such as sourdough or ciabatta, crusts removed, cut into 1/2-centimeter/1/4-inch cubes

1 small clove garlic, crushed or 1 cube Gefen Frozen Garlic

2 large handfuls of chopped flat-leaf parsley

finely grated zest of 1 unwaxed lemon

sea salt