Halve the courgettes lengthways, slice the aubergine into 1cm thick rounds and place both on the griddle pan, turning when charred. Don’t be shy – the more charred the better the flavour!
Meanwhile, head the oil gently in a deep pot. Throw in the red onion (peeled and roughly chopped), chopped peppers, crushed garlic, harissa, anchovies and 1 teaspoon of their oil. After about 5 minutes add the passata and tomatoes. Simmer, stirring occasionally.
Remove the charred courgettes and aubergine from the griddle pan as they are finished grilling and set aside onto a plate. When all grilled to perfection , roughly chop into big chunks and add them to the main pot. Stir and simmer for a few minutes, then add the balsamic vinegar and fresh herbs. Serve with a dollop of yoghurt. Nice with regular steamed or saffron rice.
*Omit for vegan recipe. Vegetarians that eat yeast may substitute vegetarian umami for the anchovies.