Entree: Georgia – Samegrelo – აჯაფსანდალი ➤ ajapsandali (Georgian stewed summer vegetables with eggplant, peppers, tomatoes, 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 40 min

Cook 30 min

Additional 10 min

Total 1 hr 15 min

Ingredients

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

- 2 medium eggplants, approx. 1 lb (450 g) each
- 2 tbsp (30 g) coarse salt, for salting eggplant
- 1/4 cup (60 ml) vegetable oil, plus more for frying as needed
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced
- 1 large potato, about 10 oz (280 g), peeled and diced
- 3 medium bell peppers, about 6 oz (170 g) each, seeded and cut into strips
- 4 large ripe tomatoes, about 6 oz (170 g) each, chopped
- 1 tbsp (15 g) tomato paste
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) dried fenugreek (utsqho suneli) or 1 tsp (2 g) ground coriander if unavailable
- 1/4 cup (60 ml) red wine vinegar or lemon juice
- 1/2 cup (120 ml) (packed) fresh cilantro leaves, about 0.53 oz (15 g), chopped
- 1/4 cup (60 ml) (packed) fresh basil leaves, about 0.28 oz (8 g), chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small hot pepper such as a red chili or 1/2 tsp (1 g) red pepper flakes, optional

Show original ingredient measurements

- 2 medium eggplants, approx. 1 lb (450 g) each
- 2 tbsp (30 g) coarse salt, for salting eggplant
- 1/4 cup (60 ml) vegetable oil, plus more for frying as needed
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced
- 1 large potato, about 10 oz (280 g), peeled and diced
- 3 medium bell peppers, about 6 oz (170 g) each, seeded and cut into strips
- 4 large ripe tomatoes, about 6 oz (170 g) each, chopped
- 1 tbsp (15 g) tomato paste
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) dried fenugreek (utsqho suneli) or 1 tsp (2 g) ground coriander if unavailable
- 1/4 cup (60 ml) red wine vinegar or lemon juice
- 1/2 cup (packed) fresh cilantro leaves, about 15 g, chopped
- 1/4 cup (packed) fresh basil leaves, about 8 g, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small hot pepper such as a red chili or 1/2 tsp (1 g) red pepper flakes, optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the eggplant: slice into 1/2-inch (1.27 cm) rounds or 1-inch (2.54 cm) cubes, sprinkle with coarse salt and let sit in a colander for 20–30 minutes to draw out bitterness. Rinse and pat dry.
2. Brown the eggplant: heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium-high heat. Fry eggplant in batches until golden and softened, adding more oil as needed. Transfer to a plate lined with paper towel.
3. Sauté aromatics and potatoes: in the same skillet, add 1–2 tbsp (15–30 ml) oil if needed and reduce heat to medium. Sauté the sliced onion until translucent, about 5–7 minutes. Add minced garlic and diced potato and cook 6–8 minutes until the potato begins to soften.
4. Add peppers and tomatoes: stir in bell pepper strips and cook 4–5 minutes. Add chopped tomatoes and tomato paste, stirring to combine. If the mixture is very thick, add 2–4 tbsp (30–60 ml) water.
5. Simmer and season: add sugar, dried fenugreek, red wine vinegar, salt, black pepper, and optional hot pepper. Cover and simmer gently 12–15 minutes until potatoes are tender and flavors meld.
6. Combine and finish: return the fried eggplant to the skillet and gently fold into the tomato mixture. Simmer uncovered 5–8 minutes until everything is tender and saucy. Adjust seasoning with salt, pepper, and a splash more vinegar if needed.
7. Add herbs and rest: remove from heat and stir in chopped cilantro and basil. Let rest 5–10 minutes to allow flavors to settle.
8. Serve: spoon hot Ajapsandali into a wide bowl and serve with crusty bread or traditional Georgian bread. Reheat gently; the stew often improves after sitting a little while.

1. Prepare the eggplant: slice into 1/2-inch rounds or 1-inch cubes, sprinkle with coarse salt and let sit in a colander for 20–30 minutes to draw out bitterness. Rinse and pat dry.
2. Brown the eggplant: heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium-high heat. Fry eggplant in batches until golden and softened, adding more oil as needed. Transfer to a plate lined with paper towel.
3. Sauté aromatics and potatoes: in the same skillet, add 1–2 tbsp (15–30 ml) oil if needed and reduce heat to medium. Sauté the sliced onion until translucent, about 5–7 minutes. Add minced garlic and diced potato and cook 6–8 minutes until the potato begins to soften.
4. Add peppers and tomatoes: stir in bell pepper strips and cook 4–5 minutes. Add chopped tomatoes and tomato paste, stirring to combine. If the mixture is very thick, add 2–4 tbsp (30–60 ml) water.
5. Simmer and season: add sugar, dried fenugreek, red wine vinegar, salt, black pepper, and optional hot pepper. Cover and simmer gently 12–15 minutes until potatoes are tender and flavors meld.
6. Combine and finish: return the fried eggplant to the skillet and gently fold into the tomato mixture. Simmer uncovered 5–8 minutes until everything is tender and saucy. Adjust seasoning with salt, pepper, and a splash more vinegar if needed.
7. Add herbs and rest: remove from heat and stir in chopped cilantro and basil. Let rest 5–10 minutes to allow flavors to settle.
8. Serve: spoon hot Ajapsandali into a wide bowl and serve with crusty bread or traditional Georgian bread. Reheat gently; the stew often improves after sitting a little while.