Ajapsandali (Georgian Aubergine and Pepper Stew)
A slow cooked summer stew of aubergine, peppers, tomatoes and potato, finished with a big handful of basil and coriander.
- Time1 hr
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 2 tablespoons of the oil in a large, wide pan. Fry the aubergine in two batches for about 6 minutes each, until golden on the edges. Lift out.
12 min - 2
Add the remaining oil and cook the onions for 8 minutes until soft. Add the peppers and potatoes and cook for 5 minutes, stirring.
13 min - 3
Stir in the garlic, ground coriander and chilli for 1 minute, then add the tomatoes, salt and pepper.
- 4
Return the aubergine, cover and simmer on a low heat for 30 minutes, stirring now and then, until the potatoes are tender and everything is soft and jammy.
30 min - 5
Take off the heat and stir through most of the basil and fresh coriander. Scatter over the rest and serve warm or at room temperature with bread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.