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Over medium heat, add two tablespoons of oil to a large casserole dish or saucepan, add the chopped eggplant, zucchini and capsicum (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Remove the cooked veg and put into a large bowl.
Put the same pan back on medium heat and add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil. Fry for 10 to 15 minutes, or until softened and golden.
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, balsamic and a good pinch of sea salt and black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Add the cannellini beans with the water and cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed.
Serve with brown rice or pasta, wholemeal couscous or bulgur wheat.
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