A simple vegetable dish, easy to make and always delicious. As with most vegetables stews, it’s better the following day.
Place cubed eggplant in a bowl. Sprinkle the salt and massage it into the eggplant for about 2 minutes. Let excess water drain for about 15 minutes. Meanwhile, prepare the other ingredients.
Peel tomatoes if desired. Chop tomatoes, onions, zucchini and peppers into 1-inch cubes.
Squeeze eggplant cubes with your hands to remove the bitter juice. Rinse in running water, drain well and squeeze out juice one more time.
Place eggplant, tomatoes, onions, zucchini, green peppers, herbs and spices in a pot and pour the oil over them; add bay leaves and stir. Put the pot on medium heat and bring to a boil. Simmer over low heat until vegetables are softened, about 45 minutes. Cover if liquid is evaporating too quickly.
Turn off heat and let cool for 20 minutes. Incorporate chopped parsley when serving.
A variation of the Georgian Ratatouille from The Spice Trekkers Cook at Home