Adzhapsandali (Vegetable Medley)

Serves 4 to 6
3-4 eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil1
2-3 tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
2 tablespoons of minced dill
2 tablespoons of minced cilantro
2 tablespoons of minced parsley
2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper

Pierce the eggplant and bake it in a preheated oven 180°C for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft. Make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.