Blanch the tomatoes in boiling water until the skins start to peel away. Remove and discard the skins. Purée the tomatoes in a blender and set aside.
Heat olive oil in a large wide pan and add the pumpkin, zucchini, aubergine and red peppers. Cook covered until the pumpkin cooks down and a knife inserted into a piece yields without any resistance. (You still want them to retain their shape and not get mushy.)
Transfer the vegetables to a plate using a slotted spoon. In the remaining oil in the pan, sauté the onions, garlic, green/red chilli, bay leaves, and chilli flakes.
Once the onions start to lightly brown, add the tomato purée and tomato paste/powder if using. Tip the vegetables back into the pan and season with salt and pepper. Cook covered over a low heat for 15-20 mins. Loosen with a little water if it appears too dry.
Take the pan off the heat and stir in torn basil leaves. Taste and adjust seasoning. Add more chilli flakes if you want it spicier. Serve with crusty bread and a fried egg (optional). Can also be served as a side for grilled meats.
Notes
Serves 3 as a main course with bread and eggs. Serves 4-5 as a side.