MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ajapsandali
 Categories: Potatoes, Vegetables, Herbs, Chilies
      Yield: 4 servings
 
      2 md Yukon Gold potatoes
    1/3 c  Extra-virgin olive oil; more
           - as needed
      3 sm Globe eggplants; stemmed, in
           - 3/4" chunks
      2 ts Kosher salt; divided, more
           To taste
      2 lg Yellow onions; peeled,
           - coarse chopped
      2 lg Cubanelle peppers; seeded,
           - in 3/4" pieces
      1 md Red or yellow bell pepper;
           - seeded, in 3/4" pieces
  1 1/2 c  Uncooked tomato puree; fresh
           - or jarred
    1/3 c  Cilantro; coarse chopped,
           - divided
    1/3 c  Parsley; coarse chopped,
           - divided
     20    Basil leaves; preferrably
           - purple, torn
    1/2 ts Cayenne pepper
    1/2 ts Ground coriander seeds
    1/4 ts Ground savory or dried thyme
           - leaves
      3 cl Garlic; mashed to a paste
 
  On a plate, microwave the potatoes on high, turning them
  halfway through cooking, until fork tender, 9-11
  minutes. When cool enough to handle, peel and cut in
  3/4" chunks and set aside.
  
  Meanwhile, to a large pot set over medium-high heat, add
  the oil. When it's hot and shimmering, add the eggplant
  and 1 teaspoon of the salt, turn the heat to medium, and
  cover. Cook, stirring occasionally, until soft, light
  golden, and beginning to break down, about 16 minutes.
  Using a slotted spoon, transfer to a paper-towel-lined
  plate and set aside.
  
  Turn the heat to high. To the empty pot, add the onion
  and remaining salt and cook, stirring frequently and
  adding more oil if needed, until translucent and brown
  in spots, about 5 minutes. Add the Cubanelle and bell
  pepper and cook, stirring occasionally, until softened
  slightly, about 3 minutes. Stir in the tomato purée and
  half each of the cilantro, parsley, and basil, then add
  the cayenne, coriander, thyme, reserved potatoes and
  eggplant, and 1 cup of water and bring to a boil. Turn
  the heat to medium, cover, and cook, stirring
  occasionally, until thickened slightly, about 6 minutes.
  
  Stir in the garlic and remaining cilantro, parsley, and
  basil and cook until fragrant, about 1 minute. Season
  with salt and serve hot or at room temperature, drizzled
  with oil if desired.
  
  Recipe by Benjamin Kemper
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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