Ajapsandali - Georgian Ratatouille.

Ajapsandali - Georgian Ratatouille, a ratatouille that bites back.
Translated from the Turkic dialects means "How delicious you are!"

- Ajapsandali - A Ratatouille That Bites Back — Chesnok:
3 large eggplants, stemmed, quartered lengthwise, and cut into ½-inch slices
2 large onions, medium chop
3 large carrots, cut into half moons
3 bell peppers (preferably of various colors), medium chop
1 jalapeño, finely chopped (depending on your spice preference, leave as much or little seeds)
3 large tomatoes, peeled, deseeded, squeezed of any extra juices, and roughly chopped
4 cloves garlic, one pressed, the other three thinly sliced
1 large bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped
4-5 springs of basil (preferably purple if it’s available), sliced in chiffonade
kosher salt
sugar (optional)
sunflower or grapeseed oil
Prepare the vegetables and spices.
Peel and cut the eggplant into long pieces.
Cut potatoes into large pieces.
Cut green pepper.
Cut onions.
Chop greens.
Fry eggplant in oil on the pan.
Fry potatoes.
Stew pepper and onions in oil.
You can put the layers of chopped ingredients in saucepan without stewing; pour oil, sprinkle with greens, spices and boil. You can use rice instead of potatoes.
Put together fried vegetables, add tomatoes and stew.
Stew until vegetables are ready. Sprinkle with greens and garlic. Remove from fire.