Ajapsandali Recipe (Spicy Georgian Eggplant Stew)
If you like ratatouille, you’ll love ajapsandali, a spicy Georgian eggplant stew brimming with fistfuls of fresh herbs.
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Cooking tools:
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- Chef's knife
- Cutting board
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- Slotted spoon
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- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 2 medium Yukon Gold potatoes
- ⅓ cup extra-virgin olive oil, plus more as needed
- 3–4 small globe eggplants (1½ lb.), stemmed and cut into ¾-in. chunks
- 2 tsp. kosher salt, divided, plus more to taste
- 2 large yellow onions, peeled and coarsely chopped
- 2 large Cubanelle peppers, seeded and cut into ¾-in. pieces
- 1 medium red or yellow bell pepper, seeded and cut into ¾-in. pieces
- 1½ cup uncooked tomato purée (passata), fresh or jarred
- ⅓ cup coarsely chopped cilantro, divided
- ⅓ cup coarsely chopped parsley leaves, divided
- 20 basil leaves, preferably purple, torn
- ¼–½ tsp. cayenne pepper
- ½ tsp. ground coriander seeds
- ¼ tsp. ground savory or dried thyme leaves
- 3 garlic cloves, mashed into a paste
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