By Anto Cocagne and Aline Princet
Cook the eggplant in a pot of salted boiling water for 1 hour. Remove from the heat, drain and leave to cool.
Carefully remove the eggplant stem and skin, then cut it into quarters.
Cut the tops off the okra, then cut it in half lengthways.
Remove the sorrel stems, keeping only the leaves. Bunch the leaves together and finely chop them. Set aside.</