Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper.
Preheat the oven to 350°F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season.
Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.