Heat the oil in a large pan, add all the vegetables except the garlic and stir-fry for one minute.
Add the garlic and stir-fry for one minute longer.
Add the sun-dried tomato juice, salt and pepper and stir-fry for one to two minutes.
Cover and simmer until all the vegetables are soft but still retain their shape.
Remove from the heat, add the olives and basil leaves and mix to heat through.
SUN-DRIED TOMATO JUICE
Place all the ingredients in a saucepan and bring to the boil.
Reduce the heat and simmer for five to 10 minutes.
Remove from the heat, cover and leave to stand at room temperature for at least 12 hours (do not refrigerate).
Press through a fine sieve and pour the juice into a bottle.