As many versions there are of French ratatouille, Italian caponata, or Greek tourlou, that many there are of Georgian ajapsandali.
Georgians cook vegetables together with roots, add enormous amount of herbs and usually in two stages: when cooking and once finished.
The dish is equally good hot, warm, or cold. It can stand on its own or make a fantastic side.
This version based on the recipe from Tasting Georgia by Carla Capalbo included approximately:
— 1 lb potatoes
— 1/2 lb carrots
— 1,5 lb eggplant
— 1 lb tomatoes
— 1/2 lb cubanelle peppers
— 1 lb onions
— 1 head of garlic
— summer savory
— thyme
— basil
— cilantro
— parsley
— dill
— fresh green chili to taste
— salt and pepper to taste
— neutral oil and butter
The vegetables are cut in large chunks, only garlic is very roughly chopped, and added to the pan in stages. First — the roots. In about 15 minutes — the eggplant. In about 10 more — the rest.
The herbs Georgians throw in as they live — by handfuls, with a swing.
“Keep the change,”— if you remember the movie.🐄🚁🇬🇪
