Using a deep heavy pot, saute the onion, pepper, garlic, courgette, and aubergine in olive oil until the onion is soft and translucent. Remove the vegetables and add a bit more olive oil if needed.

Bring up to heat again and cook off the mince until it is browned. Add the crushed fennel and chilli flakes and stir for a minute or two. Add the vegetables back to the pot. Add the remaining ingredients, except the basil and parsley. Bring up to boil. Decrease heat, cover, and leave to simmer for at least 30 minutes. The longer it can be left to simmer, the better.

Just before serving, take off the heat and stir in the finely chopped parsley and basil. Remove any thyme sprigs.