2) Put the aubergine, courgette, squash and tomatoes in one layer on one or two baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer the vegetables to a cutting board and cut them into 1.5cm pieces.
3) Heat a large frying pan over a medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion and crushed chilli flakes and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
4) Add the roasted vegetables to the pan along with the vinegar, marjoram and thyme. Toss well to coat and add 2 to 3 more tbsp of olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl.