Wash the peppers, aubergines and courgettes. Cut the ends off the courgettes and slice into small disks. Remove the stalk and seeds from the peppers, slice lengthwise into 4 pieces and then into bite sized chunks. Cut the aubergines in half lengthways, place the cut sides down on the chopping board and then slice lengthwise again, then across into 1.5cm slices, keep all the pieces pressed together to help prevent them turning brown as you prepare the rest of the vegetables. Peel and slice the onion and garlic and wash the basil.

If you are using fresh tomatoes score each one across the top with a small cross and place in a bowl of boiling water for 20 seconds, remove and replace the boiling water with cold water to cool. Remove from the water and peel the skin away, remove the hard stalk from the top and discard, roughly chop into small chunks and set aside.

Place a large frying pan over a medium heat and add 1 tbsp of olive oil. Once hot add the sliced aubergine and brown the aubergines on each side for about 5 mins be careful not to over cook the veg or it will be very soggy. Remove from the pan and set aside.

Add another tbsp of olive oil to the pan and add the courgettes, cook for 3 mins or until just brown. Once done remove and place to one side.

Add another tbsp of oil to the pan and do the same with the peppers until cooked, then remove and set aside.

Add the last tbsp of olive oil to the pan and fry the onions for about 3 minutes, crush the garlic in and fry for a further minute. Stir in the balsamic vinegar and a tsp of sugar, add the prepared tomatoes or the tinned tomatoes if you are using them and half the basil stir through for a minute or 2 and then return all the rest of the cooked vegetables to the pan and the olives, season with salt and pepper and cook for another 5 minutes.

Once cooked add the remaining basil.

Serve stirred through some wholegrain pasta, on rice or on its own with crusty bread.