Ajapsandal Georgian classic with eggplant

1. Cut eggplants into half rings, 7-8 mm thick, sprinkle 3 tbsp.l. salt and mix well. Leave the eggplants for 30 minutes. After 30 minutes, rinse the eggplants under running water from the salt and squeeze well.
2. Heat 60 ml of vegetable oil in a frying pan, put the eggplants and fry them until tender, about 15 minutes. Eggplants should be soft, but not turn into porridge.
3. Cut the sweet pepper into cubes and fry until tender, over medium heat, for about 10-15 minutes, add vegetable oil if necessary. The pepper should be soft, but not lose its shape.
4. Cut the onion into small cubes, cut the carrots in half and cut 5 mm thick. Fry the onion for 3 minutes and add the carrots, close the lid and simmer for about 20 minutes. Carrots should be soft, but not lose their shape.
5. Finely chop the parsley, basil and cilantro.
6. Crush garlic in a mortar, add cilantro and 1 tsp coarse salt, mix everything until a homogeneous paste.
7. Grate tomatoes on a coarse grater, remove the skin.
8. In a saucepan with a thick bottom, put fried eggplants, peppers, onions with carrots, saffron and other dry spices, parsley, basil and grated tomatoes, mix everything well. Simmer vegetables on low heat for 15 minutes.
9. Add garlic and cilantro paste to the vegetables, mix. Ajapsandal is ready. Bon appetit!