Entree: Russia – Southern Russia – аджапсандали ➤ adzhapsandali (Stewed summer vegetable medley of eggplant, peppers, tomatoes, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 medium eggplants, about 2 lb (900 g) total, cut into 1-inch (2.5 cm) cubes
- 3 bell peppers (mixed colors), about 1 lb 2 oz (510 g), seeded and chopped
- 4 medium tomatoes, about 1 lb 4 oz (560 g), coarsely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) red wine vinegar
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh parsley, chopped

Instructions

1. Heat the vegetable oil in a large heavy skillet or saucepan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the eggplant cubes and cook, stirring occasionally, until they begin to soften and brown, about 8–10 minutes.
3. Stir in the chopped bell peppers and cook 5 minutes more until they begin to soften.
4. Add the chopped tomatoes, garlic, tomato paste, ground coriander, sugar, salt and pepper. Stir to combine and bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer until all vegetables are tender and flavors have melded, about 20–30 minutes. Stir occasionally and add a splash of water if the mixture becomes too dry.
6. Remove from heat, stir in red wine vinegar and chopped cilantro and parsley. Adjust seasoning.
7. Serve hot or at room temperature with crusty bread or boiled potatoes.