Vegetable stew in a pot

Start with the eggplants: wash them thoroughly, pat them dry, and remove the stems. Cut the eggplants into large cubes and submerge them in cold salted water for 15 minutes (1 teaspoon of salt per half-liter of water). Make sure all pieces are completely covered with water by pressing them down with a plate.

While the eggplants absorb the saltiness, prepare the other vegetables. Peel the onion and slice it to your liking: into half-rings, wedges, or small cubes. Then, peel and roughly chop the garlic.

Thoroughly scrub and peel the potatoes, then cut them into roughly 2 cm cubes. Core the tomatoes and chop them into small pieces.

Take an appropriately sized oven-safe pot, heat olive oil in it over medium heat, and add the chopped onion. Sauté, stirring, for a couple of minutes until lightly golden.

Add the diced potatoes to the fried onions and continue cooking, stirring occasionally, for 5-6 minutes, until the potatoes are lightly browned and the onions turn golden. Season with salt to taste.

Drain the eggplants in a colander, shake well, and gently squeeze them by hand. Then pat them dry with paper towels. Add the minced garlic and prepared eggplants to the pot with the potatoes and onions. Do not stir yet.

Sprinkle the eggplants with turmeric and paprika, add a pinch of cayenne pepper if you like it spicier. Season with freshly ground black pepper. Without stirring, cover the pot with a lid and simmer over medium heat for 5 minutes.

Place the sliced tomatoes over the eggplant in the pot, and lightly salt them. Again, do not stir. Simmer covered for another 5 minutes, until the tomatoes begin to soften and release their juices.

Now it's time to stir the vegetable stew and simmer it, covered, for another 10–15 minutes, until all the vegetables are fully cooked. Meanwhile, wash and dry the cilantro, then chop the leaves along with the tender stems. Add the chopped cilantro to the pot, stir once more, and serve the fragrant vegetable stew!