Peel the brinjals and cut into 1 cm cubes.
Dice the remaining veggies into similar-sized pieces.
Heat the oil in a saucepan over a medium heat.
Add the onions, chilli, carrots and celery.
Sauté, stirring, until the onions turn translucent.
Stir in the red pepper and cook for one minute, then stir in the green pepper and cook for another minute.
Add the yellow pepper and courgettes and cook for a further minute, then add the brinjal, garlic, tomatoes and seasoning to taste.
Tuck the bunch of herbs beneath the veggies.
Cover and simmer until the brinjal is just soft.
Add a little extra oil during the cooking if the veggies look too dry.
Serve with lamb chops or roast lamb and pasta.
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