Ajapsandali Kakhetian (Georgian Braised Eggplant, Bell Pepper, Potato & Herb Stew) – Authentic Georgia Recipe

Ingredients for Ajapsandali Kakhetian (Georgian Braised Eggplant, Bell Pepper, Potato & Herb Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) purple eggplants, prepped into bite-sized pieces
• 1.5 cups waxy potatoes, washed and trimmed
• 1 cup sweet red and green bell peppers and ripe tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with fresh purple basil
• 1.5 tbsp traditional Georgia seasoning (cilantro, parsley, coriander seeds, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown purple eggplants for 5 minutes.
2. Add minced onion, garlic, fresh purple basil, and cilantro, parsley, coriander seeds, garlic, stirring for 2 minutes until deeply aromatic.
3. Add waxy potatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in sweet red and green bell peppers and ripe tomatoes right before serving warm.