Pour 2/3 of the oil into a large heavy saucepan or pot and place over medium-high heat.

Add the onions and sauté for 5 minutes, stirring occasionally.

Add garlic, chile, and red bell peppers; cook, stirring occasionally, another 8 minutes.

Using a slotted spoon, remove the vegetables from the pot and place them in a medium bowl, leaving as much oil in the pot as possible. Fill it with the remaining oil.

Add green beans and eggplant; cook 5 minutes, stirring occasionally.

Preheat oven to 400 degrees.

Return the contents of the bowl to the pot.

Add the potato, tomatoes, tomato paste, and plenty of salt and pepper.

Stir well, then pour in the water, or just enough water to cover the bottom half of the vegetables. Cover with lid and simmer for 30 minutes.

Taste and add more salt and pepper if needed.

Use a slotted spoon to gently lift the vegetables from the pot into a large, deep roasting pan to make a layer about 1 1/4 inches deep.

Pour the liquid over the vegetables and place in the middle of the preheated oven to cook for 30 minutes. At this point all the vegetables should be very soft and most of the liquid evaporated.

Garnish with lots of chopped cilantro and serve.