Okay, I finally got the recipe! It’s for five or six portions portions:
2 average-sized onions, diced in cubes or thin slices
3-4 average-sized carrots, sliced in circles
3 smallish aubergines, diced in cubes, soaked in salty water and then rinsed to remove the dark, bitter juice
a handful of green beans, cut in pieces
2-3 sweet green peppers, sliced small pieces
2-3 sweet red peppers, sliced the same
The cloves of entire garlic bulb
A handful of okra, soaked and vinegar and then rinsed, so it wouldn’t be slimy
500-600g potatoes, diced in cubes
600-800g peeled and diced tomatoes
1 spoon tomato paste
1 teaspoon paprika
1 teaspoon gochujang
Several sprigs of parsley, coriander or other herb to your taste, diced in small pieces, or dried green herbs if you prefer.
4-5 spoons of vegetable oil
Caramelize the onion on medium heat in a pot with the oil until it’s golden, then add the two types of pepper, the carrots and the the green beans, then sautee everything another 3-4 minutes, stir it often. Once that is done, form a crater in the middle of the ingredients to bare the heated bottom of the pot, add the paprika and fry it in the crater for 2-3 minutes by stirring it constantly without mixing it with the other igredients Be careful not to burn it or it will become bitter. Stop the frying by adding a few spoons of hot water, then mix everything together. Add the tomato paste and gochujang and mix everything together.
Lower the heat, add the aubergines,and sweat everything on low heat for another 10 minutes. Stir occasionally and always close the lid after. Add the potatoes, garlic, rinsed okra and the diced tomatoes, add 200-300ml hot water, add salt to taste, close the lid and let it boil on low heat for 2-2.5 hours, or until everything is tender. Add the green herbs when you turn off the heat. If the stew is too sour to your taste because of all the tomatoes, you can add a teaspoon of sugar or more to neutralize the sourness.
It’s traditionally served cold in a bowl, sprinkled with feta cheese and a little bit of olive oil.