• 4 tablespoons virgin olive oil

• 2 onions, chopped

• 3 garlic cloves, crushed

• 1 fresh red chili, deseeded and chopped

• 2 anchovy fillets (optional)

• 1 aubergine, cut into 2.5 cm/1 inch cubes

• 2 tablespoons torn mint leaves

• 2 tablespoons chopped parsley

• 2 thyme sprigs

• 2 courgettes, sliced

• 2 red peppers, cored, deseeded and thickly sliced

• 4 well-flavored tomatoes, deseeded and quartered

• 1 kg/2 lb prepared squid, cut into small squares

• salt and pepper

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Method:

1. Heat 2 tablespoons of the olive oil in a large frying pan. Add the onion, garlic and chili and fry until softened, but not browned.

2. Stir in the anchovy fillets, if using, mashing them thoroughly. Add the aubergine to the pan and cook, stirring occasionally, for 5 minutes.

3. Add the mint, parsley, thyme and courgettes. When the courgettes start to wilt add the peppers and tomatoes. Cook, stirring occasionally, until all the vegetables are tender.

4. Just before serving, heat the remaining oil in another large frying pan. Add the squid and fry over a high heat, stirring, for about 1 minute.

5. Remove with a slotted spoon and add to the vegetables. Season to taste with salt and pepper and serve immediately.