Vegetable Hotch-Potch

Peel and dice the onions into small, even pieces, setting aside for cooking.

Core and deseed the peppers, then cut into bite-sized chunks or strips.

Peel the potatoes and cut into cubes roughly 1 cm in size.

Dice the aubergine into similar-sized cubes and set aside, optionally salting to reduce moisture.

Blanch the okra and green beans separately in boiling salted water for 3-4 minutes, then drain and set aside.

Heat the sunflower oil in a large, heavy-bottomed pot over medium-high heat, then add the diced onions and sauté until softened and lightly golden.

Add the potato cubes to the pot and stir well to coat with oil, cooking for 5-7 minutes to lightly colour them.

Add the aubergine chunks and stir constantly to prevent sticking; cook for 3-4 minutes.

Add the pepper chunks and paprika, stirring thoroughly to coat all vegetables with the spice.

Quarter the tomatoes and add them to the pot along with the blanched okra and green beans; stir gently to combine.

Season with salt to taste, reduce heat to medium-low, and simmer covered for 20-25 minutes until all vegetables are tender but retain their shape.

Chop the parsley and scatter over the top just before serving; adjust seasoning if needed.