Name: Ajapsandali
Total time: 90 min
Yield: 4
Cuisine: georgian
Ingredients: eggplant — 2 pcs; bell pepper — 2 pcs; tomato — 4 pcs; onion — 2 pcs; potatoes — 3 pcs; garlic — 4 clove; cilantro — 1 bunch; basil — 0.5 bunch; vegetable oil — 6 tbsp; chili pepper — 0.5 pcs; salt

How to cook

Eggplants

Cut the eggplants into 2 cm cubes, salt them and leave for 15 minutes. Rinse and pat dry.

Potatoes

While the eggplants stand, peel the potatoes, cut them into 2 cm cubes and fry in 2 tbsp of oil until golden, 10 minutes. Transfer to a pot.

Browning

In the same pan fry the eggplants in 3 tbsp of oil until soft, 7 minutes, and add them to the potatoes.

Eggplant soaks up oil instantly — don't keep adding more, just stir more often.

Peppers

Slice the onions into half-rings and the peppers into strips, fry them in the remaining oil for 5 minutes and add to the pot.

Braising

Dice the tomatoes, spread them on top and season with salt. Cover and stew over low heat for 25 minutes, until the potatoes are tender.

Herbs

Finely chop the garlic, chili, cilantro and basil, gently stir them into the stew and cook for 5 more minutes.

Steep

Turn off the heat and let it stand under the lid for 15 minutes. It's good warm or cold. Done!