How to cook
Wash and cut into pieces both types of peppers and okra. Cut the eggplant, but put it in a bowl of salted water to separate the bitterness.
Pour the oil into the pot and fry the vegetables - hot peppers, then the ordinary peppers, then okra and then eggplant. They are all fried separately.
Then add the tomatoes. When the water evaporates, pour 1 tbsp. of paprika. Stir and dilute with water. Season with salt and add the vegetables inside.
Stir the delicious vegetable stew and cook for 20 minutes.
Before it is ready, thicken the summer stew with corn flour diluted with water. Leave it a little more on the stove.
The rich summer vegetable stew is served sprinkled with parsley.