Georgian Eggplant and Pepper Stew

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This rustic Georgian stew layers tender eggplants, sweet peppers, and ripe tomatoes into a silky, herb-laced dish traditionally served warm or at room temperature. Fragrant garlic and a generous handful of fresh herbs give it a bright, garden-fresh character that pairs beautifully with rustic flatbread.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 28 gCarbs
• 9 gFiber
• 13 gSugar
• 4 gProtein
• 520 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 95 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the vegetables

• 2 medium eggplants (about 1.5 lb), cut into 1-inch cubes
• 2 large red bell peppers, seeded and cut into 1-inch strips
• 2 large green bell peppers, seeded and cut into 1-inch strips
• 4 medium ripe tomatoes (about 1 lb), grated on the coarse side of a box grater
• 1 large yellow onion, thinly sliced

For the aromatics and herbs

• 5 cloves garlic, finely minced
• 1 small red chili, finely chopped (optional)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup fresh basil leaves, torn

For the seasoning

• 1/3 cup sunflower or vegetable oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes

Directions

1. Toss the cubed eggplants with 1 teaspoon of salt and set them in a colander for 15 minutes to draw out bitterness, then pat dry with paper towels.
2. Heat the oil in a heavy Dutch oven or wide skillet over medium-high heat. Add the eggplant and cook, turning occasionally, until lightly golden on all sides, about 6 minutes. Transfer to a plate.
3. Lower the heat to medium and add the sliced onion to the same pan. Cook until softened and translucent, about 5 minutes, stirring and scraping up any browned bits.
4. Stir in the bell peppers and the optional chili, and cook for 6 to 8 minutes until the peppers begin to soften and char lightly at the edges.
5. Add the garlic, ground coriander, red pepper flakes, black pepper, and grated tomatoes with their juices. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, until the sauce thickens and the peppers are fully tender.
6. Return the eggplant to the pan, stir to combine, and simmer another 5 minutes so the flavors meld. Taste and adjust salt.
7. Off the heat, fold in the cilantro, parsley, and basil. Cover and let rest 10 minutes before serving warm, or chill and serve at room temperature with crusty bread or mchadi.

Cook’s Notes

• Salting the eggplant first removes bitterness and helps it hold its shape during the long simmer.
• Grating the tomatoes instead of chopping gives a smoother, richer sauce that clings to the vegetables.
• Always add fresh herbs at the very end and off the heat to keep their color and aroma bright.
• Adjapsandali is traditionally served at room temperature or even the next day, when the flavors have had time to deepen.
• For a heartier meal, serve with mchadi (Georgian corn flatbread) or a thick slice of toasted sourdough.

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