Great summer vegetable stew from Georgia – a country in the cross of Europe and Asia with long history. Georgian food is always bright and memorable with plenty of spices and herbs. Potato is questionable, but in recipe known to me it is used.

2 eggplants, cubed
1 large onion, chopped
2 russet potato, peeled and cubed
1 bell pepper, cut up in chunks
1-2 large fresh tomatoes, skinned and chopped or 1/2 cup canned diced tomatoes
1/2 cup each of celery green leaves, cilantro and basil, minced
2-3 garlic cloves, minced
1/4 cup olive oil
salt, crushed red peppers

Prepare the vegetables. Salt (about 1 tsp.) eggplant and let stand 10 minutes, squeeze out any liquid. In a deep skillet, heat the 1-2 tablespoons oil and cook the potatoes until golden brown. Set aside.

Add 2-3 tablespoons in the pan oil and fry the eggplant. Set aside. In the remaining oil sauté onions and peppers. Add potatoes, eggplants and tomatoes.

Cover with a lid and let simmer on medium heat until the vegetables get soft, don’t mix.

Add garlic, celery, salt and pepper. Remove from heat, mix well and serve hot or cold. Can be cooked with or without potatoes.

For an authentic taste add:

coriander, dill and parsley greens
1 tsp. utshosuneli (fenugreek)
pinch of Imereti saffron

One Response to “Georgian Eggplant Stew – Ajapsandali”

1. Michelle says:

   February 18, 2012 at 1:13 pm

   I’ve been after a recipe for this for ages – thank you!