Entree: Russia – Caucasus Russia – აჯაფსანდალი ➤ Ajapsandali (Hearty stewed eggplant and pepper dish cooked with tomatoes, onions and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 25 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) olive oil
- 2 lb (900 g) eggplants, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) ripe tomatoes, chopped (or 2 cups (480 g) canned crushed tomatoes)
- 2 large (about 1 lb (450 g)) red bell peppers, seeded and sliced
- 1 large (about 8 oz (225 g)) yellow onion, thinly sliced
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh basil, chopped
- 2 tbsp (30 ml) water or vegetable broth (as needed for simmer)

Show original ingredient measurements

- 3 tbsp (45 ml) olive oil
- 2 lb (900 g) eggplants, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) ripe tomatoes, chopped (or 2 cups / 480 g canned crushed tomatoes)
- 2 large (about 1 lb / 450 g) red bell peppers, seeded and sliced
- 1 large (about 8 oz / 225 g) yellow onion, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh basil, chopped
- 2 tbsp (30 ml) water or vegetable broth (as needed for simmer)

Instructions

1. Salt and sweat the eggplant: place cubed eggplant in a colander, sprinkle 1 tsp (6 g) salt, toss and let sit 20–30 minutes to draw out moisture; rinse lightly and pat dry.
2. Brown the eggplant: heat 2 tbsp (30 ml) olive oil in a large heavy skillet or sauté pan over medium-high heat; add eggplant in batches and cook until golden on all sides, about 6–8 minutes per batch; transfer to a bowl.
3. Sauté aromatics and peppers: add remaining 1 tbsp (15 ml) olive oil to the pan, reduce heat to medium, add sliced onion and cook until translucent, 5–7 minutes; add sliced bell peppers and cook another 6–8 minutes until softened.
4. Add tomatoes and garlic: stir in chopped tomatoes (or crushed tomatoes) and minced garlic; add vinegar, sugar (if using), remaining salt, pepper and red pepper flakes; bring to a gentle simmer.
5. Combine and simmer: return browned eggplant to the pan, add 2 tbsp (30 ml) water or broth if mixture is dry, cover partially and simmer on low for 15–20 minutes until flavors meld and vegetables are tender.
6. Finish with herbs: remove from heat, stir in chopped cilantro and basil, adjust seasoning and let rest 5 minutes before serving; serve warm or at room temperature with crusty bread or flatbread.