Instructions

1. Cut up the aubergine, courgette and tomatoes into about 1 cm cubes. Slice the olives thinly.
2. Heat the oil and fry the courgette, aubergine, garlic and pine nuts for about 2-3 minutes. Add the tomatoes, olive and raisins, then pour in the vinegar. Let it sizzle, then lower the heat and cook, stirring, until the vegetables are soft.
3. Remove from the heat, cool, add chopped herbs and season to taste. Toss well.