Ailazan

Peel the eggplant and cut into rounds, sprinkle with part of the salt and let sit for 10–15 minutes. Squeeze out the liquid, rinse and pat dry.

Cut the potatoes into cubes, the bell peppers into strips, the onion into thin half-rings, and the tomatoes into cubes; trim the strings off the green beans and cut into pieces 3–4 cm long. Coarsely chop the parsley.

Pour half of the vegetable oil into a heavy-bottomed pot. Layer in half of the eggplant, potatoes, bell peppers, onion, green beans, tomatoes and parsley, sprinkling the vegetables with part of the salt as you go.

Repeat the layers in the same order, drizzle with the remaining vegetable oil and pour in the water. Cover the vegetables with an upturned plate to keep them from floating up, then close the pot tightly with a lid.

Bring to a gentle simmer over medium heat, then reduce the heat to low and braise for 45–55 minutes without stirring, until the potatoes, eggplant and beans are tender.

Remove the pot from the heat, carefully take out the plate and let the ailazan rest, covered, for 5 minutes so the juices settle evenly.

Serve the ailazan hot as a stand-alone dish or as a side to meat, spooning the juices from the pot over the vegetables.