Put a medium sized saucepan over a medium heat and add the olive oil. Allow to warm a little then add the onion and capsicum strips. Cook for 5 minutes, stirring, until onions are translucent and capsicums are beginning to soften.
Add the eggplant strips, tomatoes, a pinch of salt and the basil leaves and stir to combine.
Cook, stirring every now and then, for another 15 minutes or until everything is stewed down and very tender.
Add the vinegar, stir to combine, and remove from the heat.
Allow to sit for at least 15 minutes (longer is better) before serving. This is equally good at room temperature or cool.
Leftovers can be stored in the fridge. Drizzle the top with olive oil and either store in a jar or a bowl covered with cling-film.
