Ajapsandali vegetable stew in Caucasian

1. Cut the eggplants lengthwise into halves, then cut each into plates 0.7 cm thick. Put everything in a bowl, cover with salt for half an hour.
2. The time has passed - rinse the eggplants and squeeze them slightly.
3. Heat vegetable oil (2/3) in a frying pan, fry eggplants in it over medium heat, not forgetting to stir. Fry them until they are ruddy and soft (about 10 minutes).
4. Put the fried eggplants on a paper towel, which will remove excess oil.
5. Put the tomatoes in boiling water for a few seconds, then remove the skin from them. Cut the peeled tomatoes into cubes.
6. Peel the onion and carrot. Cut the onion into medium pieces, rub the carrots on a coarse grater. Cut the bell pepper into thin strips.
7. Heat the remaining vegetable oil in a frying pan, fry the onion for a few minutes.
8. Add carrots and bell pepper to the onion, simmer under the lid for 10-15 minutes on low heat.
9. Peel the garlic, chop. Finely chop the cilantro. Mix them with chopped tomatoes, then chop everything together with a blender.
10. Chop the dill, parsley and basil.
11. Put fried eggplants to stewed vegetables, add chopped herbs, mix, simmer everything together for a few minutes.
12. Pour in the mixture of tomatoes, garlic and cilantro. Add hops-suneli, salt to taste, mix everything.
13. Simmer the ajapsandali for 10 minutes on low heat.

The dish can be served hot or let it cool down and infuse for half an hour. Bon appetit!