Fry potatoes in hot oil until slightly golden, remove and place onto warm plate and keep warm.Peel and finely slice eggplant and add to oil. Add peppers and stir fry until cooked through and return potatoes to fry pan, stirring through.
Create a hole in the middle of the fry pan and add chopped garlic, leave for 5 seconds until you can smell the aroma and then add tomatoes, basil and salt and stir all ingredients together for 10 seconds.
Serve immediately with crusty homemade bread.
Also can be served cold in a roll.