1. Peel alternating finger-width strips of the aborigines. Cut into lengthwise slices and place in a bowl of water, seasoned with 1 teaspoon salt.
2. Peel the skins of the tomatoes, remove seeds and dice.
3. Place 2 tablespoons olive oil and ¼ cup hot water in a stainless steel pot.
4. Put the whole peeled onion in the middle of the pot and arrange the green beans around it.
5. Spoon ¾ of the diced tomatoes into the spaces around the edges of the pot. Sprinkle 1 ½ teaspoon of salt over the vegetables. Place a heat proof plate inside the pot on top of the vegetables. Cover with the lid and cook for 10 minutes on medium heat and 20 minutes on low heat.
6. Meanwhile, remove the aborigines from the water, squeeze off any excess water and pat dry. Fry the aborigine slices on one side only in ½ cup of olive oil.
7. Peel alternating strips of the zucchini and slice lengthwise.
8. Cut the red bell pepper into eight pieces.
9. After the beans have cooked for an hour, remove the plate. In the same pot, add a layer of zucchini and red bell pepper.
10. Add a layer of aborigine, with the fried side facing upwards.
11. Sprinkle ½ teaspoon salt and 2 teaspoons sugar over the vegetables. Mix the remaining diced tomatoes and basil and pour over the vegetables.
12. Cook on medium heat for 25-30 minutes.
13. When the pot has cooled sufficiently, removed the lid and use a plat to keep the vegetables in place as you pour out the liquid into a small frying pan.
14. Next, use a large serving plate to cover the top of the pot, upside down. Flip the pot over so the vegetables are now on the serving plate.
15. Reduce the liquid over medium heat by about half. Add 2 tablespoons olive oil and drizzle the liquid over the cooked vegetables. Serve at room temperature.