Heat a good drizzle of good olive oil in a large saucepan and fry off the onion until soft and translucent, about 10 minutes.
Prep vegetables and add in garlic, courgette, pepper, and aubergine and fry for a further 10 minutes. Now add the harissa and stir to coat. Pour in the passata, vinegar, honey, capers, olives and raisins. Stir well, bring to the boil then simmer for 40 minutes, with a lid ajar to reduce and thicken. Stir occasionally. Season to taste with salt and black pepper.
Serve scattered with fresh basil and desired accompaniments. I love serving mine with roasted new potatoes with rosemary and olive oil, topped with pine nuts, torn basil and avocado cubes.
The rosemary roasted new potatoes will be the perfect companion for this dish.
You’ll want a steady gas burner to give the perfect finish to this fried vegetable dish. Our five and seven burner gas range cookers have a central wok burner that is perfect for stir fries and stews.