Pork and Vegetable Gyuvech

Cut the pork into pieces about 3 cm, pat dry and sear in 2 tbsp oil over high heat for 5–7 minutes until golden brown. Transfer the meat to a plate.

In the same pan, sauté the onion, sliced into half-rings, for 3 minutes, then add the minced garlic and sweet paprika and cook for 30 seconds.

Pour in hot water and dry white wine, season with salt and bring to a boil. Return the pork to the pan and simmer for 10 minutes.

Cut the potatoes into large chunks, dice the eggplant and zucchini, cut the bell pepper into wide strips, and chop the tomatoes.

Layer the potatoes, eggplant, zucchini, bell pepper, the pork with onion and garlic, and half of the tomatoes in a clay pot or ovenproof dish. Add black pepper and stir gently.

Cover with a lid. For an unglazed clay pot, place the dish in a cold oven; set to 220°C and cook for 30 minutes once the temperature is reached, then reduce to 170°C and bake for another 50 minutes.

Remove the lid, add the remaining tomatoes and 2 tbsp oil, return to the oven for 10–15 minutes to thicken the sauce and brown the top.

Let the gyuvech rest for 10 minutes, sprinkle with chopped parsley and serve hot straight from the pot.