Sprinkle the aubergines and courgettes with salt, then put them in the colander with a plate on top to extract the bitter juices leave for about 30 minutes

Heat the olive oil in a large saucepan. Add the onions, fry gently for about 6 to 7 minutes until just softened, then add the garlic and cook for a further 2 minutes

Rinse the aubergines and courgettes and pat dry with kitchen paper. Add them to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown

Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes

Add the tomatoes and season well

Cook gently for a further 10 minutes until the vegetables are soft but not too mushy.

Remove the sprigs of herbs and stir in the tournament basil leaves and check the seasoning

Leave to cool slightly and serve warm or cold garnish with sprigs of parsley or basil