How to make
Stew the onion in a large pot with oil, covering the bottom and add a little water so that it does not fry.
Add paprika and tomato puree, stir and immediately pour 2 cups of water.
Then add the chopped peppers, eggplant, okra and zucchini in that order.
If necessary, add a little water so that it almost covers the vegetables.
Add the potatoes, cut into medium-sized pieces.
Add salt and mix well.
Cook until the vegetables are semi cooked.
Transfer the dish into a suitable baking tray and roast it until nicely browned, adding finely chopped parsley 5 minutes before turning off the heat.
The vegan casserole is ready.
