Georgian Ajapsandali: Summer Eggplant, Peppers and Tomatoes with Herbs

Toss the eggplant chunks with the 2 teaspoons of salt in a colander and leave to drain for 30 minutes, then pat thoroughly dry with a towel; this collapses the spongy structure so it drinks far less oil.

Serves 4

Ingredients

• 2 large eggplants (about 1 1/2 pounds), cut into 1 1/2-inch chunks
• 2 teaspoons fine sea salt, for salting the eggplant
• 1/3 cup sunflower oil
• 2 red bell peppers, seeded and cut into thick strips
• 1 yellow bell pepper, seeded and cut into thick strips
• 1 large yellow onion, sliced into half moons
• 1 1/2 pounds ripe tomatoes, roughly chopped
• 5 garlic cloves, finely chopped
• 1 fresh green chili, thinly sliced
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon blue fenugreek or ground fenugreek
• 1 large bunch fresh cilantro, roughly chopped
• 1 small bunch fresh basil, leaves torn

Instructions

1. Toss the eggplant chunks with the 2 teaspoons of salt in a colander and leave to drain for 30 minutes, then pat thoroughly dry with a towel; this collapses the spongy structure so it drinks far less oil.
2. Heat the sunflower oil in a wide heavy pot over medium-high heat and fry the eggplant in two batches, turning occasionally, for about 6 minutes per batch until browned at the edges, then lift out with a slotted spoon.
3. Add the pepper strips to the same pot and cook for 5 minutes until blistered in spots but still holding their shape, then remove and set aside with the eggplant.
4. Lower the heat to medium, add the onion and cook gently for 8 minutes, stirring often, until soft and pale gold.
5. Stir in the garlic, green chili, ground coriander and fenugreek and cook for 1 minute more, just until the spices smell toasty.
6. Add the chopped tomatoes with all their juices, raise the heat and simmer briskly for 10 minutes until they break down into a thick, glossy sauce.
7. Return the eggplant and peppers to the pot, stir gently to coat, then reduce the heat to low, cover and cook for 15 minutes so everything melds without turning to mush.
8. Take the pot off the heat, fold through most of the cilantro and torn basil, then taste and adjust the salt.
9. Let the ajapsandali sit for at least 15 minutes before serving; it is meant to be eaten warm or at room temperature, never piping hot.
10. Scatter the remaining herbs over the top and serve with plenty of bread for mopping the pot.
11. Ajapsandali is Georgia's answer to the late-summer vegetable glut, cousin to ratatouille and Balkan ajvar but distinguished by its herb load and by blue fenugreek, the dried ground seed that gives so much Georgian cooking its faintly sweet, nutty backbone. Traditionally it is made in enormous quantities when the market stalls sag with eggplant and peppers, then eaten cold from the fridge for days. It tastes better on the second day, so make more than you need.

Nutrition (estimated, per serving)

• Calories: 312 kcal
• Protein: 6g
• Fat: 19g
• Carbohydrates: 34g
• Fiber: 11g
• Sugar: 18g
• Sodium: 620mg