Cut the lamb chops into large pieces, place them in a terracotta baking dish, and season with some of the salt, pepper, oregano, and paprika powder.
Roughly chop the eggplants, zucchini, okra, bell peppers, celery, onions, garlic, and parsley. Season the vegetables with the remaining spices and add them to the dish over the meat.
Pour a glass of water and a drizzle of olive oil over the ingredients in the terracotta dish.
Slice the tomatoes and arrange them on top of the vegetables. Cover the dish tightly with aluminum foil.
Bake in a preheated oven at 200°C for approximately 1 hour.
Remove the foil from the dish, stir the contents gently, and return to the oven to bake uncovered for another hour until everything is tender and caramelized.
Cook it hands-free.
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