Steam courgette, once cooked add some vegetable stock, mix until you obtain a smooth soup, add a dash of curry, a little of tarragon (I also try with a little bit of mint once it is was quite nice) and some mascarpone to make the soup more creamy (Me & The Boys like to use Philadelphia or Laughing Cow cheese instead of mascarpone).
In a pan fry diced onion and garlic in olive oil, once the onions become golden, add diced aubergine and a couple of minutes later sliced courgette (courgettes are slightly longer to cook than aubergine). Make sure there is enough water produced by the courgettes and aubergines so that it does not stick to the pan; if not you can add some water. Add thyme, rosemary, laurel, basil and oregano. Cook on medium heat until vegetables become soft. Half way through cooking (after 1 min. approx. I add a few tomatoes) and a coffee spoon of brown sugar to remove acidity given by tomatoes.
Ready in 10-12 minutes and delicious. Slice the courgettes (1/2 inch – 1 cm). Pan fry some garlic (and chili if you like spicy), add the courgettes, some oregan, salt and pepper. Stir a bit. Cover for 10 minutes under medium heat. Add 1/2 lemon juice, stir. It’s ready.