Heat half the oil in a saucepan, add the tomatoes, sugar, herbs and a little seasoning and fry gently, stirring frequently, for about 10 minutes or until the tomatoes are soft.
Raise the temperature and cook quickly for about 5 minutes until the mixture has thickened.
In a separate, large saucepan or frying pan, fry the onions in the remaining oil for about 5 minutes or until softened.
Add the peppers and brinjals and fry gently, stirring for 5 minutes.
Stir in the baby marrows and garlic and fry for a further 5 minutes.
Combine the two mixtures, using whichever pan is the larger.
Cook gently for about 15 minutes or until the vegetables are tender but retain a little texture.
Check the seasoning and serve.
Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes.
Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender.
Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well.
Pour onto base.
Bake for 45 minutes or until set.
Allow to cool slightly and serve garnished with fresh basil or rocket leaves.