How to make
Wash and clean all the vegetables, peel and grate the tomatoes. Cut the chili peppers finely. Cut the other vegetables into medium sized pieces.
Begin to stack vegetables in a crock, starting with the onions, followed by the potatoes, onions, other vegetables and repeat until done. Salt and add a little black pepper between the rows, if desired. Finally, pour the grated tomatoes and the oil in.
Close the crock with a lid and put it to bake for about 1 hour and 30 minutes in a heated 340°F (170 °C) oven. Sprinkle the ready stew with chopped fresh parsley and dill and serve.
