Georgian Eggplant and Potato Stew with Peppers, Tomatoes and Fresh Herbs

What you need

• 600 g (1 1/3 lb) eggplants, cut into 3 cm cubes
• 300 g (10 oz) waxy potatoes, peeled, cut into 2 cm cubes
• 2 onions, cut into half-moons
• 2 red bell peppers, cut into strips
• 500 g (1 lb) ripe tomatoes
• 4 cloves garlic, minced
• 1 fresh chili, seeded and minced, optional
• 1/2 tsp ground coriander
• 1 bunch cilantro, chopped
• 1 handful fresh basil, leaves, torn
• 9 tbsp sunflower oil, for frying
• salt, 1 tsp for the eggplants, more to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Toss the eggplants with 1 tsp of salt in a colander and leave for 20 min to draw out the bitter juice.

2. 2

   Cut a cross in the base of each tomato. Dip them in boiling water for 30 seconds, then peel and chop them.

3. 3

   Rinse the eggplants, squeeze them dry and pat with a towel.

4. 4

   Heat 4 tbsp of the oil in a wide, heavy pot over medium-high heat. Fry the eggplants in two batches until browned and soft, about 8 min per batch. Move them to a plate.

5. 5

   Add 3 tbsp of oil to the pot. Fry the potatoes until golden outside but still firm inside, 6-8 min, then move them to the plate.

6. 6

   Add the last 2 tbsp of oil and cook the onions over medium heat until soft and golden, 8-10 min.

7. 7

   Add the bell peppers and cook for 5 min.

8. 8

   Stir in the tomatoes and coriander. Cook until the juices run and thicken, about 5 min.

9. 9

   Return the potatoes, cover and simmer on low for 10 min.

10. 10

    Add the eggplants and stir gently. Cover and simmer until the potatoes are fork-tender, 10-15 min.

11. 11

    Stir in the garlic, chili, cilantro and basil. Season with salt and pepper and cook for 2 min.

12. 12

    Take the pot off the heat, cover and let the stew rest for 20 min. Serve warm or cold.

Imported from vpuzo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.