Ajapsandali with Pumpkin
Appetizers • Author's
Description
Recipe by John Smith, head chef at The Rustic Café.
Ingredients
- Eggplants 0 lbs
- Sweet Pepper 20 oz
- Onion 20 oz
- Pumpkin 20 oz
- Tomatoes 20 oz
- Garlic 3 cloves
- Cilantro ½ bunches
- Parsley ½ bunches
- Basil ½ bunches
- Uchiko Suneli to taste
Step-by-Step Guide
Step 1
Cut the eggplants into 3 cm cubes.
Step 2
Remove the stem from the bell pepper, discard the seeds, and chop it into evenly sized cubes. Do the same with the peeled pumpkin.
Step 3
Peel the onion and cut it into 2 cm cubes.
Step 4
Blanch the tomatoes and peel off the skin.
Step 5
Sauté the eggplant, onion, pumpkin, and bell pepper separately in vegetable oil until they are halfway cooked.
Step 6
Transfer the sautéed vegetables to a heavy-bottomed pot. Grate the tomatoes and add the chopped herbs, then place the pot over medium heat.
Step 7
Stir, add the chopped garlic, salt, and spices, and place over medium heat. Simmer until all the vegetables are cooked through, about 20–30 minutes.
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