Ajabsandali: Georgischer Aubergineneintopf

1. Heat 1 tablespoon of vegetable oil in a large saucepan over medium-low heat until shimmering. Add onions and cook until translucent but not browned, about 5 minutes. Add the tomato paste and stir until well-combined and fragrant, about 1 minute.

2. Add eggplant and about 1 teaspoon of salt to encourage moisture release. Stir to combine and cover, cooking for about 5 minutes, or until the eggplants release a fair amount of moisture and decrease in size.

3. Add peppers, chilli and tomato, stir to combine, cover and simmer, adding a bit of water if necessary to thin out the stew. Cook for about 10-20 minutes until eggplants are completely cooked through and the mixture is homogenous and flavourful.

4. Add garlic and half of the cilantro, stir to combine and cook for about 2-3 more minutes. Turn off heat and add remaining cilantro. Allow to cool slightly before transferring to an airtight container and refrigerating for a few hours, preferably overnight. Serve cold.