Soak the giant beans overnight, drain them, and boil them with one onion over low heat for about 30 minutes until they soften.

Finely chop the eggplant, zucchini, bell pepper, parsley, carrots, celery, and mint, and slice the remaining onions.

Drain the beans.

In a pan or pot, sauté all the vegetables with the oil and add the beans to lightly sauté them.

Transfer the beans and vegetables to a baking dish, add a glass of water, the tomatoes, season with salt and pepper, sprinkle with a little oregano, and bake in a preheated oven at 350°F for 45 minutes.