Chop the onions , peppers, green beans and courgettes.

Cube the potatoes and aubergines into very small cubes.

Heat 3 tbsp of the olive oil in a very large pan. Then add the onions and fry for 1 minute.

Add the aubergine and sauté for a further 3 minutes.

Transfer the vegetables to a large oven proof dish. Heat the oven to 190°C.

In a large jug or mixing bowl, make up the stock with 200ml of water and a single cube. Mix in the chopped tomatoes, garlic purée and 1 tbsp of olive oil.

Pour the tomatoes and stock mixture over the vegetables. Cover with foil and bake for 45 minutes until the vegetables are tender.

Serve hot and garnish with black olives and parsley.