Ajapsandali

Cut the eggplants into 2 cm cubes, salt them and leave for 15 minutes. Rinse and pat dry.

While the eggplants stand, peel the potatoes, cut them into 2 cm cubes and fry in 2 tbsp of oil until golden, 10 minutes. Transfer to a pot.

In the same pan fry the eggplants in 3 tbsp of oil until soft, 7 minutes, and add them to the potatoes.

Eggplant soaks up oil instantly — don't keep adding more, just stir more often.

Slice the onions into half-rings and the peppers into strips, fry them in the remaining oil for 5 minutes and add to the pot.

Dice the tomatoes, spread them on top and season with salt. Cover and stew over low heat for 25 minutes, until the potatoes are tender.

Finely chop the garlic, chili, cilantro and basil, gently stir them into the stew and cook for 5 more minutes.

Turn off the heat and let it stand under the lid for 15 minutes. It's good warm or cold. Done!