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 Ajapsandali

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Ajapsandali

Side Dish
⏱ 45 min
👥 Serves 4
Difficulty ⭐

Eggplant, potato, and bell pepper simmered in tomato — a Georgian summer vegetable stew.

#Georgia#Eggplant#SummerVegetables#Stew#Vegetarian
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📖 The Story Behind This Dish

A simple, lightly oiled stew built on summer's vegetable bounty. Being meat-free, it's a fasting-season staple, and it's just as good served cold, making it a handy make-ahead side.

🌆 Where it's eaten: A summer home-cooking staple, usually served with bread at room temperature or chilled.

🥕 Ingredients (serves 4)

👩‍🍳 Instructions

  1. Cut the eggplant, potato, and bell pepper into large bite-sized pieces.

  2. Heat oil in a pot and cook the potato until browned on both sides.

  3. Add the eggplant and bell pepper and cook until softened.

  4. Add the roughly chopped tomato, cover, and simmer over low heat for about 20 minutes.

  5. Add the garlic and season with salt.

  6. Finish with a scatter of cilantro.

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