Ajapsandali — Georgian Eggplant Stew with Bell Peppers & Potatoes

Ingredients

• 2 large eggplants, in 1-inch cubes
• 3 Bell Peppers, in strips
• 3 Potatoes, cubed
• 4 tomatoes, chopped
• 1 onion, sliced
• 5 cloves garlic, sliced
• ⅓ cup sunflower oil
• 1 tsp ground coriander
• 1 fresh chile, sliced
• 1 cup mixed cilantro, basil, and dill, chopped
• Salt and black pepper

Method

1. Salt the eggplant cubes and leave 20 minutes, then pat dry. This seasons them through and stops them drinking every drop of oil in the pan.
2. Fry the eggplant in most of the oil over medium-high heat until browned on several sides, 8 minutes, and set aside.
3. In the same pot, cook the onion, Bell Peppers, and Potatoes in the remaining oil until the edges color, 10 minutes. Add the garlic, chile, and coriander for 1 minute.
4. Return the eggplant, add the tomatoes and a splash of water, cover, and simmer 15–20 minutes, until the potatoes are tender and the tomatoes have collapsed into a loose sauce.
5. Kill the heat and stir in the herbs while everything is still steaming — going in off the heat keeps them green and fragrant.
6. Season, then let it sit 10 minutes. Serve with bread, or chilled the next day, when it is arguably better.