Dice the onion, green bell pepper, eggplant, zucchini, and mushrooms into 1cm cubes. Mince the garlic.

Blanch the tomato in boiling water, peel off the skin, remove the seeds, and dice it to match the size of the other vegetables.

Peel and cut the potato into large chunks. Boil until fully cooked, then mash with milk, cream, salt, and pepper.

Heat olive oil in a pan, sauté the onion until translucent, then add garlic and tomato paste. Stir well.

Add the diced green bell pepper, eggplant, zucchini, mushrooms, and tomato to the pan. Stir-fry until the vegetables soften.

Pour in the chicken stock and bring to a simmer. Season with salt and pepper to taste.