All the vegetables (except the tomatoes) should be diced in 0.5 - 1 cm cubes.

In a large pot with a lid heat the olive oil over medium-low heat.

Add the onion, red and green peppers, garlic and a pinch of the salt. Stir well, cover the pot and allow to stew, stirring from time to time, until tender - about 15 minutes.

Be careful to not brown the vegetables. Reduce the heat if they appear to be frying rather than poaching.

Meanwhile, I recommend removing the skins of the tomatoes. Heat a small pot of water until boiling. Cut a cross in the bottom of each tomato. Simmer the tomatoes until the skin cracks - about 2 minutes. Remove and let cool before peeling off the skins, then roughly chop them.

When the onions and peppers are soft, add the zucchini, eggplant, and another pinch of the salt. Re-cover the pot and allow to stew until very tender, stirring from time to time - about 15 minutes.

If the veggies are sticking to the bottom of the pot, add a drizzle more of olive oil.

When the eggplant and zucchini are tender, add the tomatoes. Cover the pot and simmer for about 10 minutes. Use your spoon to break up the tomatoes to make a sauce-like consistency.

Add the paprika, any remaining salt and a few grinds of pepper. Allow to simmer for another couple of minutes before removing from the heat. Let cool a bit - about 15 to 20 minutes - to allow the flavours to meld.