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Vegetarian, Maghreb and Middle East

Ajapsandali with bread

Ajapsandali is a Georgian summer vegetable stew, serving 4, ready in 1 hour, easy to make, for €2.00 per serving. The key to getting it right is browning the eggplant separately before adding it back to the pot, so it keeps its shape instead of turning mushy.

Tonight, a Georgian summer vegetable stew, eggplant, peppers, tomatoes and potatoes simmered with herbs, a ratatouille from the Caucasus.

Ajapsandali with bread
Total time
1 h
Difficulty
Easy
Cost per person
€2.00
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Ajapsandali looks like ratatouille, but with a Caucasian accent. Eggplant browned in a pan stays tender without falling apart, potatoes give the stew some body, and the cilantro and basil combo changes everything, it brings an herbal freshness you won't find in the Provençal version. Paprika or chili powder adds a quiet warmth underneath it all.

This is a late summer, early fall dish, when eggplant, peppers and tomatoes are at their best. Mon Chou slots it into a meatless weeknight dinner, served with good bread for scooping up the sauce. It also works well for a casual dinner with friends made ahead of time, since it reheats beautifully and even tastes better the next day.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Red bell peppers 2
  • Potatoes 500 g
  • Tomatoes 4
  • Onions 2
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch
  • Fresh basil 1 bunch

Pantry

  • Sweet paprika or chili powderoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 1

Allergens Gluten

The step by step recipe

  1. Cut the eggplant and potatoes into cubes, the peppers into strips, and the tomatoes into wedges.

    Sprinkle the eggplant with salt and let it sit for fifteen minutes, it will soak up less oil.

  2. Brown the eggplant in the oil in two batches, then set it aside. 12 min

    Use a hot pan that isn't too crowded, otherwise the eggplant steams instead of browning.

  3. In a Dutch oven, cook the onions, potatoes and peppers for ten minutes. 10 min

    Cover halfway, the onions soften and pass their sweetness on to the other vegetables.

  4. Add the tomatoes, garlic, paprika, salt, pepper and half a glass of water, cover and simmer until the potatoes are tender. 20 min

    No need to stir constantly, let the vegetables soften gently on their own.

  5. Stir the eggplant back in, add the chopped cilantro and basil, let it rest five minutes and serve with the bread. 5 min

    Like most stews, it's even better warm, or even the next day.

Our tips to get it right

  • Pick ripe tomatoes, they'll release more juice and give you a tastier sauce without needing extra water.
  • Cut all the vegetables to roughly the same size so they cook evenly in the pot.
  • Taste and adjust the salt only at the end of cooking, ajapsandali reduces as it simmers and the flavors concentrate.

The variations

  • Swap the red peppers for green ones for a tangier version, closer to the traditional Georgian recipe.
  • Stir in a handful of chickpeas or white beans at the end of cooking for a heartier, more filling dish.
  • For a quicker version, cut the vegetables smaller and skip salting the eggplant, cutting about fifteen minutes off the cooking time.

What to serve it with

  • Country bread for scooping
  • Plain yogurt or fresh cheese
  • A fresh cucumber salad

Storage

Ajapsandali keeps for 2 to 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, best reheated gently in a pan or saucepan with a splash of water.

Questions about this dish

Can I swap out the cilantro if I don't like it?

Yes, you can replace it entirely with more basil or flat leaf parsley. The flavor will be a bit less distinctive, but the stew will still taste fragrant and balanced.

Do I really need to salt the eggplant first?

It's not required but it helps. Salting draws out some of the eggplant's water, so it soaks up less oil while cooking and keeps a better texture.

Can I make ajapsandali ahead of time?

Yes, it's actually a good idea. Make it the day before, keep it in the fridge, and reheat it gently, the flavors will have had time to come together.

What's the one ingredient that really makes this dish?

The fresh cilantro and basil added at the end are what set ajapsandali apart from a classic ratatouille. Don't swap them for dried herbs, it won't have the same effect.

How long does it take to make an ajapsandali, the Georgian vegetable stew, with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ajapsandali, the Georgian vegetable stew, with bread?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ajapsandali, the Georgian vegetable stew, with bread cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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