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Wash the courgettes, aubergines and peppers well.
In a heavy-based saucepan heat the olive oil and cook the peeled and finely chopped onions and garlic without letting them colour.
Add the coloured peppers and cook for a few minutes, then add the tomato concassé, mix together and set aside.
Heat some more olive oil in a saucepan, add the courgettes and cook for approximately 3 minutes. Remove from the pan and add to the cooked onions and peppers.
Add the aubergines to the saucepan with a little extra olive oil and cook again for 3 minutes. Remove from the pan and add to the onions, peppers and courgettes.
Pour in the white wine, season well and place back onto the stove to cook for approximately a further 6 minutes covered with a lid.
Remove from the heat and fold in the freshly chopped parsley and basil. Correct the seasoning and serve.