Peel the potatoes, onion, garlic, and eggplant.

Wash and drain the vegetables.

Cut the vegetables into large cubes. Cut the green apricots to match the size of the other vegetables and leave the garlic cloves whole.

Heat the oil in a large pot. Add the onion, garlic, potatoes, bell pepper, fresh tomatoes, seasonings, and 1/2 cup water (about 120 ml). Bring to a boil, then reduce the heat and cover to cook.

Serve this summer vegetable medley hot or warm, with harissa and homemade bread.