Turli Tava

Cut the pork into 3-4 cm cubes, season with salt and pepper. Heat 3 tbsp of oil in a deep skillet over high heat and sear the meat on all sides until golden brown, 7-8 minutes, then remove from the heat.

Peel the potatoes and carrots and slice them into rounds about 1 cm thick. Cut the eggplant and zucchini into 2-3 cm cubes; salt the eggplant and let it sit for 10 minutes to draw out the bitterness, then pat dry with a paper towel.

Slice the onion into half-rings, thinly slice the garlic, cut the bell pepper into strips, and cut the tomatoes into wedges.

In a clay or other heatproof baking dish, layer the ingredients: first the potatoes and carrots, then the onion and garlic, followed by the eggplant, zucchini, and bell pepper. Arrange the seared pork on top, then top with the tomato wedges.

Season with paprika, add the bay leaf, drizzle with the remaining oil (2 tbsp), and pour hot water around the edges of the dish so it just covers the vegetables at the bottom.

Bake in an oven preheated to 200°C for 20 minutes uncovered, then lower the temperature to 180°C and cook for another 55-60 minutes, until the potatoes are tender and the top is golden brown, without stirring.

Remove the finished turli tava from the oven and let it rest for 15 minutes. Sprinkle with fresh parsley before serving and serve straight from the baking dish.