Step 1

All the vegetables (except the tomatoes) should be diced in 0.5 - 1 cm cubes.

Step 2

In a large pot with a lid heat the olive oil over medium-low heat.

Step 3

Add the onion, red and green peppers, garlic and a pinch of the salt. Stir well, cover the pot and allow to stew, stirring from time to time, until tender - about 15 minutes.

Step 4

Be careful to not brown the vegetables. Reduce the heat if they appear to be frying rather than poaching.

Step 5

Meanwhile, I recommend removing the skins of the tomatoes. Heat a small pot of water until boiling. Cut a cross in the bottom of each tomato. Simmer the tomatoes until the skin cracks - about 2 minutes. Remove and let cool before peeling off the skins, then roughly chop them.

Step 6

When the onions and peppers are soft, add the zucchini, eggplant, and another pinch of the salt. Re-cover the pot and allow to stew until very tender, stirring from time to time - about 15 minutes.

Step 7

If the veggies are sticking to the bottom of the pot, add a drizzle more of olive oil.

Step 8

When the eggplant and zucchini are tender, add the tomatoes. Cover the pot and simmer for about 10 minutes. Use your spoon to break up the tomatoes to make a sauce-like consistency.

Step 9

Add the paprika, any remaining salt and a few grinds of pepper. Allow to simmer for another couple of minutes before removing from the heat. Let cool a bit - about 15 to 20 minutes - to allow the flavours to meld.