1 Heat 3 tbsp oil and fry the meat on all sides until brown. Add the onion and garlic and fry briefly then deglaze with the wine.
2 Add the tomatoes and herbs, cover and cook over a low heat for about 1.5 hours.
3 Heat the remaining oil and fry the aubergine and courgettes. Add the peppers and fry together for about 2 minutes, until al dente.
4 Mix the vegetables with the meat, cook together for about 2 minutes and season to taste with salt and ground black pepper. Serve with baguette.