Georgian Ajapsandali Eggplant and Pepper Stew with Herbs

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 1/2 tsp kosher salt
• 4 tbsp sunflower or olive oil
• 2 onions, sliced
• 2 red bell peppers, cut into strips
• 1 green bell pepper, cut into strips
• 2 medium potatoes, cut into 3/4-inch cubes
• 4 garlic cloves, minced
• 4 ripe tomatoes, chopped
• 1 tsp ground blue fenugreek or ground coriander
• 1/2 tsp hot red pepper flakes
• 1/3 cup chopped cilantro
• 1/4 cup chopped basil
• 2 tbsp chopped dill
• 1 loaf crusty bread, for serving

Steps

1. Toss the eggplant with 1 teaspoon of the salt and leave it for 15 minutes, then squeeze out the bitter liquid and pat it dry.
2. Heat 2 tablespoons of the oil in a heavy pot and brown the eggplant for 8 minutes, then set it aside.
3. Add the remaining oil and cook the onions for 6 minutes, then add the red and green bell peppers and the potatoes and cook for 5 minutes more.
4. Stir in the tomatoes, fenugreek, red pepper flakes, and remaining salt, return the eggplant, cover, and stew over low heat for 25 minutes, stirring gently once or twice, until the potatoes are tender.
5. Turn off the heat and stir in the garlic, cilantro, basil, and dill; cover and rest for 5 minutes so the herbs perfume the stew.
6. Serve warm or at room temperature with the bread.

Allergen note: Contains wheat from the bread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.