Ajapsandali Recipe (Spicy Georgian Eggplant Stew) | Saveur

Step 1

On a plate, microwave the potatoes on high, turning them halfway through cooking, until fork tender, 9–11 minutes. When cool enough to handle, peel and cut into ¾-inch chunks and set aside.

Step 2

Meanwhile, to a large pot set over medium-high heat, add the oil. When it’s hot and shimmering, add the eggplant and 1 teaspoon of the salt, turn the heat to medium, and cover. Cook, stirring occasionally, until soft, light golden, and beginning to break down, about 16 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside.

Step 3

Turn the heat to high. To the empty pot, add the onion and remaining salt and cook, stirring frequently and adding more oil if needed, until translucent and brown in spots, about 5 minutes. Add the Cubanelle and bell pepper and cook, stirring occasionally, until softened slightly, about 3 minutes. Stir in the tomato purée and half each of the cilantro, parsley, and basil, then add the cayenne, coriander, thyme, reserved potatoes and eggplant, and 1 cup of water and bring to a boil. Turn the heat to medium, cover, and cook, stirring occasionally, until thickened slightly, about 6 minutes.

Step 4

Stir in the garlic and remaining cilantro, parsley, and basil and cook until fragrant, about 1 minute. Season with salt and serve hot or at room temperature, drizzled with oil if desired.