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Using a wide saute pan, heat over a medium heat and add a good amount of olive oil.
Add the diced red onion, season at this stage. Allow the onion to soften for ⅘ minutes.
Add the peppers and repeat the process of seasoning and sweating, same applies to the aubergine and then lastly the courgettes.
Deglaze with the vinegar and allow to cook out for 1 minute.
Now add the passata and reduce around the vegetables.
Finish with the capers and finely grated garlic.
Cling film and allow to sit for 10 minutes.