Ajapsandali with Eggplant and Vegetables
Eggplant, zucchini, peppers, and tomatoes form a thick Georgian vegetable stew. Khmeli-suneli and fresh herbs provide deep aroma without heavy additions. Serve it hot or after a short rest.
Dice eggplant (300 g), season it with part of the salt, leave for 10 minutes, and pat it dry. Cut onion (160 g), bell pepper (240 g), zucchini (200 g), and tomatoes (500 g).
Fry the onion in olive oil (45 g) for 4 minutes, add bell pepper and zucchini, and cook for 5 more minutes.
Add the eggplant and cook for another 8–10 minutes, stirring. Add tomatoes, khmeli-suneli (3 g), black pepper (1 g), and some of the salt; stew for 15–18 minutes until tender.
Add garlic (9 g), cilantro (15 g), basil (5 g), and the remaining salt (5 g), mix, and rest for 10 minutes.
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