Ajapsandali: eggplant and vegetable stew

Equipment

• Saucepan
• sieve
• broad heavy lidded pan
• wooden spoon.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• This is a tender vegetable dish, not a crisp stir-fry. If eggplant is browned outside but spongy within, extend the covered simmer with a little water. Do not keep adding oil to compensate for undercooking.

Make it work

• This is a tender vegetable dish, not a crisp stir-fry. If eggplant is browned outside but spongy within, extend the covered simmer with a little water. Do not keep adding oil to compensate for undercooking.

Ingredients

• 600 g / 21.2 oz Eggplant, in 2.5 cm cubes
• 400 g / 14.1 oz Potatoes, peeled, in 2 cm cubes
• 600 g / 21.2 oz Ripe tomatoes, chopped
• 300 g / 10.6 oz Sweet red bell peppers, sliced
• 200 g / 7.0 oz Onion, sliced
• 60 ml / 2.0 US fl oz Neutral oil
• 3 cloves (about 9 g / 0.32 oz) Garlic, minced
• 1/2 tsp / about 1 g Ground coriander seed
• 20 g / 0.7 oz Fresh coriander (cilantro), chopped
• 10 g / 0.3 oz Fresh basil, chopped
• 1 tsp, then adjust / about 6 g Fine salt
• 1/4 tsp / about 0.45 g Ground black pepper
• 1/4 tsp / about 0.25 g Chili flakes, optional
• 100 ml, plus more if needed / 3.4 US fl oz Water, for the pan

Step-by-step method

1. Cut consistently and pre-cook potatoes
   Prepare all vegetables before heating the pan. Put potato cubes in a saucepan, cover with cold water and bring to a simmer. Cook 8-10 minutes until almost tender, then drain. Keep cubes intact; completely soft potatoes will break up during the final simmer.
2. Brown the eggplant in batches
   Heat half the oil in a broad heavy pan over medium-high heat. Pat eggplant dry and cook in two batches, using more of the measured oil if the surface dries. Turn occasionally for 8-10 minutes per batch until browned and nearly soft. Transfer to a plate.
3. Cook the onion and pepper
   Add remaining oil, onion and pepper to the same pan. Cook over medium heat 8-10 minutes until softened. Stir in garlic, ground coriander and optional chili for 30 seconds. The vegetables should smell sweet; reduce heat if the garlic colors rapidly.
4. Make a loose tomato base
   Add tomatoes, measured pan water, salt and black pepper. Simmer uncovered 8-10 minutes until the tomatoes break down. Stir from the bottom to prevent catching. The sauce should be loose enough to coat the vegetables rather than form a dry paste.
5. Bring everything together
   Fold in eggplant and drained potatoes. Cover and simmer gently for 10-15 minutes, stirring carefully once or twice. A knife should slide through both vegetables with no resistance. Add hot water a tablespoon at a time if the pan dries before they become tender.
6. Finish without crushing
   Remove from heat and fold in fresh coriander and basil. Rest 10 minutes to settle the flavors. Taste for salt, then serve warm with bread. A chilled portion is also enjoyable; cool it in a shallow container and refrigerate promptly rather than leaving the whole pot out.

Cook’s notes

This is a tender vegetable dish, not a crisp stir-fry. If eggplant is browned outside but spongy within, extend the covered simmer with a little water. Do not keep adding oil to compensate for undercooking.

Storage & reheating

• Refrigerate promptly in a shallow covered container at 4 C / 40 F or colder; use within 3 days.

Allergens

None of the major allergens as written.

Approximate nutrition

Per serving: 209 kcal · Protein 4 g · Carbohydrates 28 g · Fat 10 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.