Ajapsandali

Cut the eggplant into large cubes, sprinkle with 1/2 tsp salt, and let sit for 20 minutes. Rinse, squeeze out well, and pat dry.

Cut the potatoes into cubes. Heat 2 tbsp oil in a heavy-bottomed pot or deep skillet and fry the potatoes for 5 minutes until lightly browned; transfer to a bowl.

In the same pot, heat another 1 tbsp oil and fry the eggplant in batches for 8–10 minutes until golden brown, then transfer to the potatoes.

Add the remaining oil and sauté the chopped onion for 5 minutes until softened. Add the bell pepper strips and chopped tomatoes and cook for another 5 minutes over medium heat.

Return the potatoes and eggplant to the pot, add the crushed garlic, the remaining salt, and black pepper. Stir gently, cover with a lid, and simmer over low heat for 20 minutes, stirring only 1–2 times so the vegetables don't turn into a purée.

Add the finely chopped cilantro and basil, simmer for another 5 minutes without stirring too much, taste, and add more salt or black pepper if needed.

Remove from heat, let the ajapsandali rest for 10 minutes, and serve warm; the dish can also be chilled and served cold.