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1
Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.
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2
Heat a large, heavy nonstick skillet over medium-high heat.
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3
Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste.
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4
Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side.
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5
Remove to a Dutch oven or earthenware casserole.
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6
Repeat with the remaining eggplant.
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7
(Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)
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8
Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet.
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9
Stir often until they soften, about 5 minutes, and add the peppers.
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10
Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds.
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11
Stir until the garlic is fragrant, about 1 minute.
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12
Transfer to the casserole with the eggplant.
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13
Add another tablespoon of oil and the zucchinis to the skillet.
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14
Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes.
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15
Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.
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16
Add the tomato paste mixture to the skillet and bring to a boil.
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17
Deglaze the pan, stirring and scraping with a wooden spoon.
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18
Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using.
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19
Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware).
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20
Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour.
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21
Stir in the remaining herbs and simmer for another 15 minutes.
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22
Taste and adjust seasonings.
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23
If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.
