Ajapsandali

Cube the eggplants, salt them generously, and let sit for twenty minutes to release bitterness, then pat completely dry.

Saute onion in oil until translucent, add eggplant cubes and cook until they begin to soften and turn golden on the edges.

Add potatoes, bell peppers, and hot pepper, stir well, then cover and cook on medium heat for ten minutes until potatoes soften.

Add chopped tomatoes, salt, and pepper, cover again and simmer for fifteen minutes until all vegetables are completely tender.

Stir in minced garlic, chopped cilantro, basil, and blue fenugreek, cook uncovered for three more minutes to bloom the herbs.

Serve warm or at room temperature in deep bowls, spooning the fragrant juices over the vegetables with bread on the side.