Step 1 First cut the vegetables into 1cm dice. I like to remove half of the skins of the aubergines.
Step 2 Sweat the onions in the olive oil until soft and just beginning to colour.
Step 3 Add the aubergine and garlic, continue to sweat down for 5-8 minutes while stirring. The aubergine needs cooking well, as they are unappealing when underdone.
Step 4 Now add the peppers and cook for a further 4 minutes before adding the courgettes.
Step 5 Keep stirring and add the tomatoes, white wine, tomato paste and herbs. Reduce to barely a simmer, add the olives, and then allow to finish cooking for about half an hour.
Step 6 You want the vegetables to retain their individual flavours and textures but the dish will get better as the flavours come together with time. Season with the salt & pepper and it will sometimes benefit from a tiny touch of sugar.
A note on roasting lamb
Roasting lamb is an absolute matter of taste, however, it must always be rested well after cooking whatever your preference. For me I would want to see some juices fl owing but not too rare as this can leave the meat a little tough. For an 8oz lamb rump I would recommend sealing it all round in a frying pan before roasting in a pre- heated oven at 175°C for 12-15 minutes followed by at least 5 minutes resting on a chopping board before being carved.