• Halve the courgettes lengthways and thickly slice the aubergines. Place in a griddle pan and cook on both sides until they are slightly charred. Remove and set aside.
• In a large pan, add the olive oil, peppers and onions and cook for around 5mins. Then add the harissa and garlic and stir for a few mins.
• Slice the courgettes and cut the aubergines into quarters and add to the pan.
• Stir in the passata, water, vinegar, basil, oregano and season with pepper and simmer for around 10mins and serve when ready.

Top tip:

• This dish is great to make ahead and then reheat when you're ready to serve.