Peel and slice the onion and crush the garlic.

Place in a large casserole dish greased with ghee and cook over a medium-high heat for about 5 minutes or until fragrant and lightly browned.

Meanwhile, dice the eggplant into about 1/2-inch (1 cm) pieces.

Once the onion & garlic are browned, add the eggplant.

Cover with a lid, lower the heat to medium-low and cook for 3-5 minutes.

Meanwhile, cut the cauliflower and broccoli into small florets.

Peel and slice the stalks ...

...

and add all to the casserole dish.

Mix and keep cooking covered with a lid for 3-5 minutes.

Slice the green pepper, ...

...

and roughly chop the tomatoes.

Add both to the casserole dish, pour in vegetable stock or water, mix and cover with a lid.

Cook for another 5 minutes.

Meanwhile, slice the zucchini.

Add the slices to the dish and mix.

Cover with a lid and cook for 5-10 minutes or until the zucchini is tender.

Add freshly chopped parsley and oregano, salt and pepper.

Leave some parsley for garnish.

Mix and top with crumbled feta cheese.

Place under a preheated broiler and cook for about 5 minutes or until the feta is lightly browned.

Place on a cooling rack and leave to rest for 5 minutes.

Finally, garnish with the reserved parsley and drizzle with olive oil.

Enjoy hot or cold!