Georgian aubergine and vegetable stew (Ajapsandali)

1. Cut the aubergines into 2 cm cubes, salt them, leave for 15 minutes, then squeeze out; peel and dice the potatoes, cut the peppers into strips and the onions into half-moons.

2. Soften the onions in 2 tablespoons of oil in a wide pan, add the peppers and fry for 5 minutes.

3. Fry the aubergine cubes in batches in the remaining oil in a frying pan until golden, then add to the onions and peppers together with the potatoes.

4. Peel and dice the tomatoes, stir into the vegetables, season with salt and pepper and simmer covered over low heat for 25-30 minutes until the potatoes are tender and the stew has thickened.

5. Crush the garlic and finely chop the chilli, coriander and basil; off the heat stir them into the stew and leave covered for 10 minutes so the aromas can infuse.

6. Serve warm or at room temperature – a light vegetarian lunch on its own, but also an excellent side dish for roast meats.

Tip: Ajapsandali is best the next day, cold, when the flavours have come together. Fry the aubergine separately so it doesn't soak up liquid and fall apart.