Peel the potatoes and chop them coarsely. Put them at the bottom of a clay pot.
Cut the onion into crescents, the eggplant and zucchini into cubes, the peppers and carrot into coarse pieces.
Mix the chopped veggies with the corn and peas. Add the washed okra and tomatoes, chopped finely.
Stir all the veggies well and distribute over the potatoes in the clay pot. Sprinkle with flour, black pepper and salt.
Add the oil and pour in about 1 1/2 cups water. Bake the dish at 428°F (220 °C).