Ajapsandali with Pumpkin
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Recipe by John Smith, head chef at The Rustic Café.
Ingredients
- Eggplants - 2 lbs
- Sweet Pepper - 17.6 oz
- Onion - 17.6 oz
- Pumpkin - 17.6 oz
- Tomatoes - 17.6 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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