Adjapsandali

Ingredients

Makes a whole pot, about 4 to 6 servings

2 large aubergines diced in medium cubes

4 bell peppers sliced (yellow and red)

2 onions sliced

5 garlic cloves minced

1 red chili deseeded, deveined, minced

1 Tbsp of organic tomato paste

1 can (400g) of chopped organic tomatoes

20 g of cilantro chopped with stems

3 - 4 sprigs of dill, leaves chopped

4 big basil leaves chopped

Handful of parsley leaves chopped

1 tsp fenugreek

Olive oil

Salt and pepper to taste

Instructions

1) Heat olive oil in dutchoven or large pot over medium heat. Add onions with a pinch of salt and stir. After 3min, add 3 of the garlic cloves and half of the red chili. Let cook until onions are softened, stirring occasionally. Add tomato paste and mix.

2) Add the aubergines, season with salt and pepper, stir and cover for about 10 min. They should be softer. Now add bell peppers, and fenugreek. Stir and cover until vegetables are soft.

3) Uncover pan. Add the chopped tomatoes, remaining garlic and chili. Let simmer for about 5 min, still on medium heat. Towards the end add chopped herbs and mix.