Chop all the vegetables into similar-sized cubes, about one to two centimetres. Heat oil in a large heavy-based frypan and cook eggplant in batches until golden. The eggplant will absorb quite a lot of oil, so you may need to add a little more, depending on the size of the eggplant.

Add a little water as you go to reduce the amount of oil required. Remove with a slotted spoon and drain on paper towel. Add onion and capsicum to pan and cook until softened. Add zucchini, garlic and thyme and continue to cook for a few minutes. Add olives, anchovies, capers, tomatoes and cooked eggplant and heat through. Finish off with fresh herbs, lemon zest and a squeeze of lemon juice. Serve immediately.