Butterfly the pork loin by making an incision along its length and cutting sideways until it opens flat at a consistent 2cm thickness.
Rub the inside of the pork with crushed garlic, sugar, salt, and pepper.
Sprinkle chopped basil over the inside and refrigerate overnight.
Preheat the oven to 220°C.
Mix the sausage meat with toasted pine nuts, herbs, and garlic.
Wipe the old basil off the pork, spread the sausage mixture inside, roll tightly, and tie with string at 2.5cm intervals.
Heat vegetable oil and butter in an oven-proof pan, add the pork, and brown in the oven for 10 minutes turning frequently.
Reduce oven temperature to 180°C and cook for 45 minutes.
Remove pork from the oven and allow it to cool under foil before slicing.
Heat 2 tablespoons of olive oil and sweat the chopped onion with salt until soft.
Add the diced peppers and cook for 5 minutes.
Deseed the tomatoes, cube them, and add to the onions with garlic and thyme.
Sauté the diced courgettes in separate olive oil until browned, then drain in a colander.
Brown the diced aubergines in more oil and drain.
Combine all vegetables, season with salt, and cook covered for a final 10 minutes.