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Adzhapsandali
(Vegetable Medley)

This happens to be my favorite eggplant dish. I make it a bit spicier by adding four chili serranos. In this case I left them out and I shall leave it up to your taste buds.

Serves 4 to 6

1 pound of eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil
1 1/2 pounds of tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
Generous 2 tablespoons of minced dill
Generous 2 tablespoons of minced cilantro
Generous 2 tablespoons of minced parsley
Generous 2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper

Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.

Sauté the onion in the oil until soft.

Drop the tomatoes into boiling water and cook them until soft, about 10 minutes. Drain then force through a sieve to make a purée. Add tomato purée to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.

Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.