How to cook
Cut the eggplant into cubes, salt and leave it to drain out its bitterness. Then rinse it under running water. Clean and blanch the okra in salted boiling water with vinegar. Also blanch the tomatoes for 20 seconds in boiling water and peel them. Cut the pork into coarse pieces.
Heat oil in a pot and fry the pork evenly. Transfer to a large stew pot and cover the top.
In the same oil, fry the vegetables, starting with the finely chopped onion, chopped into wheels carrot, the cut green beans, strips of peppers, small eggplant cubes, peas, coarsely chopped potatoes, okra and chopped tomatoes. Add the remaining spices and salt to taste.
Pour in some warm water, enough to cover the vegetables lightly. Wait for it to come to a boil and transfer everything to the pot with the meat.
Add 1 chili pepper if desired or whole garlic cloves and bay leaf. Put the lid on and put it to bake for about 40 minutes at 392°F (200 °C).
Then, remove the lid and bake to full readiness.