A recipe from Gemo
Ajapsandali
A colorful Georgian vegetable stew of eggplant, peppers, tomatoes, potato, garlic, and fresh herbs. The vegetables are cooked until tender but still distinct, then finished with cilantro, parsley, and purple basil (rehani) for the bright Georgian flavor that sets it apart from ratatouille.
Method
- 01
Put the eggplant in a bowl with 1 teaspoon of the salt and toss well. Let it stand for 20 minutes, then rinse briefly and squeeze or pat dry. While it rests, prepare the potatoes, onions, peppers, tomatoes, garlic, and herbs.
⏱ 20 min
- 02
Heat 3 tablespoons of the sunflower oil in a wide heavy pot over medium-high heat. Add the eggplant and cook, stirring occasionally, until lightly browned and starting to soften but not collapsing. Transfer it to a plate.
⏱ 10 min
- 03
Add the remaining 2 tablespoons oil to the same pot, then add the potatoes and onions. Cook until the onion softens and the potatoes begin to turn golden at the edges. Stir in the bell peppers and green chili and cook for a few minutes more.
⏱ 8 min
- 04
Add the tomatoes, 1 tablespoon tomato paste, garlic, 1 teaspoon ground coriander, 0.5 teaspoon black pepper, and the remaining 1 teaspoon salt. Cook until the tomatoes release their juices and the paste blends into a loose sauce.
⏱ 7 min
- 05
Return the eggplant to the pot and fold gently so the pieces stay distinct. Add a splash from the 100 ml water only if the vegetables are sticking or the sauce is too thick. Cover and simmer over medium-low heat until the potatoes are tender and the vegetables are stewed but still colorful.
⏱ 15 min
- 06
Turn off the heat and fold in the cilantro, parsley, and purple basil (rehani). Let the ajapsandali rest for 10 minutes, then adjust salt and pepper. Serve warm, at room temperature, or chilled with bread.
⏱ 10 min
Nutrition
