Ajapsandali

Roast bell pepper (280 g) with olive oil (40 g), salt (6 g), and black pepper (2 g) at 220 °C until tender, then chop it. Cut eggplant (200 g) into large pieces, toss with the remaining olive oil, salt, black pepper, and provençal herbs (2 g), then brown.

Sauté onion (100 g) and garlic (40 g). Add tomato (100 g), tomato paste (20 g), water (100 g), khmeli suneli (2 g), and the prepared pepper. Simmer for 10 minutes, add the eggplant, cover, and cook for another 15 minutes. Stir in basil (15 g) before serving.