Baked Ajapsandali

Cut the eggplants in half lengthwise, then crosswise into thick slices. Score the flesh lightly with a knife.

Slice the bell peppers lengthwise into 2–3 pieces, removing the seeds and membranes.

Cut the tomatoes into large wedges.

Line a baking sheet with parchment paper and arrange all the vegetables in a single layer. Sprinkle with a portion of the blue fenugreek (utskho-suneli). Roast in a preheated oven at 180–190 °C (350–375 °F) for 15–20 minutes, checking for doneness periodically.

Remove the roasted vegetables from the oven. If desired, you can peel them by placing them into a plastic bag, sealing it tightly for 10 minutes, and then rubbing the skins off.

Transfer the vegetables to a bowl and add the remaining utskho-suneli.

Finely chop the cilantro and purple basil. Mince the garlic, slice the onion into thin wedges (feathers), and thinly slice the chili pepper into rings.

Add the herbs, garlic, onion, and chili to the vegetables, pour in the wine vinegar, season with salt and pepper, and mix thoroughly.

Chill the ajapsandali in the refrigerator for at least 30 minutes to let the flavors meld and develop.