Ajapsandali

Instructions

1. Cut the aubergines, potatoes and carrots into cubes about 2 cm. Thinly slice the onion and peppers.
2. Heat the oil in a large sauté pan and brown the aubergines for 5 minutes over medium-high heat, then set them aside.
3. In the same oil, cook the onion and peppers for 5 minutes, until softened.
4. Add the potatoes, carrots, chopped tomatoes and crushed garlic. Season with salt, pepper, cumin and paprika.
5. Return the aubergines, cover and simmer over low heat for 25 minutes, stirring from time to time, until the vegetables are tender.
6. Taste, adjust the seasoning and sprinkle with basil. Serve lukewarm or cold with bread.