Ingredients

4 Zucchini - cubed
2 Aubergines - cubed
4 ripe Tomatoes - seeds removed and cut into small pieces
3 small green peppers - cut into bite size squares
1 medium red pepper - cut into bite size squares
1 medium to large onion - sliced
2 cloves Garlic - finely chopped
Flat Parsley - chopped
Basil - chopped
Salt
Pepper from the mill
Olive oil

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Method
In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. When the peppers are 3/4 cooked - they should be nice and crunchy - remove from pan and keep warm.

Sauté the aubergines until they are cooked through and nice and golden. Set aside with the peppers. Sauté the zucchini, adding the tomatoes and parsley as they start to become golden, and cook for a further 2 to 3 minutes. Return the peppers and aubergines to the pan, mix all the vegetables thoroughly. Add the basil.

If required, add a little water and then reduce. Transfer to a serving dish and garnish parsley and basil leaves.