Ajapsandali

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 tbsp salt, for degorging
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 2 tbsp tomato paste
• 2 bell peppers, sliced
• 1 mild chile, sliced
• 3 tomatoes, diced
• 4 garlic cloves, minced
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• 2 tbsp chopped parsley
• Salt and pepper to taste

Before you cook

• Toss the cubed eggplant with the salt and let it sit in a colander for 25 minutes to draw out bitterness.
• Rinse the eggplant well and squeeze out the excess liquid with a clean towel.
• Slice the onion, peppers, and chile, and dice the tomatoes.

Steps

1. Heat half the oil in a large skillet over medium-high heat and fry the eggplant in batches until browned on most sides, about 8 minutes per batch.
2. Remove the eggplant and set aside.
3. Add the remaining oil to the pan and cook the onion over medium-low heat for 5 minutes until translucent.
4. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
5. Add the peppers and chile and cook for 5 minutes until softened.
6. Add the diced tomatoes and cook for 5 minutes until they break down.
7. Return the eggplant to the pan and stir to combine everything.
8. Cover and simmer over low heat for 10 minutes.
9. Stir in the garlic and cook for 1 more minute.
10. Remove from the heat and fold in the basil, cilantro, and parsley.
11. Season with salt and pepper, then let the stew cool to room temperature or chill it, since ajapsandali tastes best once it has had time to sit.