Georgian Ratatouille | Best Ajapsandali Eggplant Stew

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: green bell peppers

Poblano peppers add flavor with fewer calories, while green bell peppers are cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often less expensive.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are healthier, while canned are more affordable.

Prepare the eggplants by peeling a little on the sides to make them easier to cut.

Salt the eggplants and let them sit for about 30 minutes to remove bitterness.

Slice the carrots (optional) and prepare the tomatoes by scoring them and blanching in hot water for one minute.

Peel the tomatoes and core them, then chop them by hand for better texture.

Chop the onions and bell peppers into pieces.

Chop the cilantro, parsley, and purple basil coarsely.

Heat vegetable oil in a skillet and add the onions, cooking until translucent.

Add half of the garlic and chili pepper to the onions after three minutes.

Add the carrots and bell peppers to the skillet and cook until colorful.

Add the eggplants, remaining garlic, black pepper, salt, and chopped tomatoes to the skillet.

Cook on medium-low heat until all vegetables are tender to your liking, adding ajika for flavor if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary