Easy Classic Ajapsandali: The Ultimate Georgian Vegetable Stew
Thick chunks of tender eggplant, sweet peppers, and juicy tomatoes simmered with loads of fresh garlic and herbs.
If you love fresh summer veggies, this classic Georgian stew is a total game-changer. The secret is flash-frying each vegetable separately before letting them slow-simmer together in their own juices, creating an incredibly rich, comforting dish that is amazing warm or cold.
Ingredients: 4 large eggplants, 3 sweet pointed peppers (southern style), 2 thick-walled bell peppers, 4 large yellow onions, 4 large fleshy tomatoes, 1 large bunch of fresh cilantro, 1 large bunch of fresh parsley, 1 large bunch of purple basil, 4 cloves of garlic, a splash of vegetable oil for frying, and hot pepper and salt to taste.
To start, wash and dry all of your produce. Slice the onions into thick feathers. Cut the bell peppers and pointed peppers into large, hearty batons. Peel the eggplants in an alternating "zebra" pattern, slice them lengthwise, and chop them into large, thick chunks.
Heat a splash of vegetable oil in a pan over high heat. Fry the vegetables separately in batches: first the onions until golden, then the peppers, and finally the eggplant. Sprinkle a pinch of salt over each batch as it cooks, and sear them just until beautifully browned on the outside — do not let them get completely soft yet.
Score a small "X" on the bottom of each tomato, submerge them in boiling water for a couple of minutes, and slip the skins right off. Chop the peeled tomatoes into cubes, making sure to save every drop of the juice.
Grab a heavy-bottomed pot or Dutch oven and layer the ingredients: start with the golden onions, followed by the eggplant, the peppers, and finally the diced tomatoes with all their juices. Season the tomato layer with a little salt and a pinch of hot pepper.
Roughly chop the cilantro, parsley, and purple basil, tossing them together in a bowl. Scatter half of this fresh herb mix directly into the pot. Pop the lid on and set the pot over medium heat.
After 15 minutes, give the stew a very gentle stir, drop the heat to low, and let it simmer under the lid for another 30 minutes. Right at the end, stir in the remaining fresh herbs and the finely minced garlic. Turn off the heat, let it rest for a few minutes, and serve your ajapsandali warm or completely chilled with plenty of crusty bread.
