Heat oil in a large saucepan over medium-high heat. Add onion, and garlic, stirring for 5 minutes or until softened.
Add eggplant, zucchini, red and yellow capsicum, and cook, stirring for 5-7 minutes, until vegetables are softened and browned but not cooked through.
Add tomatoes, chopped tomatoes, and red wine vinegar and cook, stirring occasionally, on a low heat for 20-30 minutes, or until mixture thickens slightly and vegetables are cooked through.
Add basil leaves and stir to combine.
Serve. If freezing, once cooled, freeze in an airtight container.

Serve with a thick slice of wholegrain bread, as a pasta sauce, as a sauce for chicken breast, red meat or fish.