METHOD

Heat 2 tbsp of oil in a pan and fry the onions and garlic until soft but not coloured about ten minutes. Add the zest, herbs and tomatoes and simmer whilst you finish with the other vegetables. Meanwhile heat two tablespoons of oil in a large, heavy-bottomed frying pan and add the aubergine. Sprinkle with salt and fry them for 10 minutes until golden. At first it seems they suck up all the oil but they will soon release it again and fry in the oil. Put the aubergine in a colander over a plate and add the remaining oil to the pan. Saute the peppers for 5 minutes. Season and add to the aubergines in the colander. Add the strained juices from the aubergines back to the pan and saut� the courgettes until golden. Add all the vegetables to the reduced tomato mix and simmer gently for twenty minutes until the vegetables are soft but not dissolving. Bon appetit.