1) Melt the butter in a large saucepan and cook the garlic and onion for a few minutes. Add the carrot and celery and cook until just soft.
2) Add the roughly chopped fresh tomatoes, tomato paste, crushed tomatoes, semi-dried tomatoes, wine, stock and a bit of fresh thyme. Let it boil then reduce to a simmer and leave covered for about an hour (stirring occasionally).
** While that's cooking, prep. the eggplant by slicing it thickly and sprinkling salt onto each side. Leave it in a colander over a plate for about 30 mins. **
3) In a separate pan, cut the prepared eggplant and zucchini into chunks and fry in olive oil until just browned.
That's about it! - I like to serve it on brown rice with gremolita on top (lemon rind, garlic and parsley). You might like to add a bit of quinoa or cous cous rather that serving it on rice.