From The Georgian Feast

Adzhapsandali is my favorite eggplant dish. It is similar to a ratatouille, but it bites back. If you prefer something less fiery, simply reduce the amount of cayenne.


  • 1 lb. eggplant
  • 1 large boiling potato
  • 1 medium onion, peeled and chopped
  • 2 tbsp. corn oil
  • 1-1/2 lbs. tomatoes
  • 1 medium green pepper, cored, seeded, and chopped
  • 4 garlic cloves, peeled and minced
  • Generous 2 tbsp. minced dill
  • Generous 2 tbsp. minced cilantro
  • Generous 2 tbsp. minced parsley
  • Generous 2 tbsp. minced basil
  • 3/4 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne (or less, to taste)
  • 1/4 tsp. freshly ground black pepper

Pierce the eggplant and bake it in a preheated 375°F oven for 35 to 40 minutes, until tender. Allow to cool.

Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.

Sauté the onion in the oil until soft.

Drop the tomatoes into boiling water and cook them until soft, about 10 minutes. Drain, then force through a sieve to make a puree. Add the tomato puree to the onion along with the green pepper and the minced garlic. Summer uncovered for 10 minutes, until slightly thickened.

Peel the eggplant and cut it into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.

Serves 4 to 6.