Ajapsandal
Description
The dish is prepared without unnecessary complications. Purple eggplant, red pepper, sun-ripened tomato, spicy garlic, fragrant purple basil... Well, could you possibly make a bad dish from such a still life of vegetables? Here's a classic recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
Here's our colorful still life! Prepare the ingredients you'll need in advance.
- 2
Step 2
Cut the eggplants into medium cubes. Sprinkle them with salt and set aside for 20 minutes so the eggplants release their juice. Then rinse them and squeeze out the liquid.
- 3
Step 3
Heat 2 tbsp of oil, sauté the eggplants until cooked. Then transfer them to a heavy-bottomed pot.
- 4
Step 4
Chop the onion into small cubes and grate the carrot. Heat the remaining oil and sauté the vegetables until golden brown.
- 5
Step 5
Cut the bell pepper into large strips and add to the saucepan, mix, reduce the heat, and cook for 10 minutes, stirring. Then place the eggplant on top in the pot.
- 6
Step 6
Slice the garlic into thin slices and chop the fresh herbs.
- 7
Step 7
Make a cross-shaped cut on the tomatoes, pour boiling water over them for 1 minute, rinse with cold water, peel and cut into large cubes. Add salt, spices, herbs and mix well.
- 8
Step 8
Transfer to a saucepan, mix and simmer over low heat for 10 minutes. Tomatoes may add excess tartness, so I can add 1 tablespoon of sugar to taste.
- 9
Step 9
Cover with a lid, remove from heat, and let it steep for 30 minutes. Ajapsandal can be served both hot and cold.