Ajapsandali

Ajapsandali, or ajapsandal is a traditional Armenian, Azerbaijani, and Georgian, dish, also popular in the Nothern Caucasus. It consists of onion, eggplant, potato, tomato, bell pepper, parsley and other seasoning, and sometimes lamb or beef

Ingredients:

1. 1 kg Eggplant
2. 3 sweet peppers
3. 1 hot green pepper
4. 2 onions
5. 600 g of tomatoes
6. 40 g of tomato-paste
7. 400 g potatoes
8. 120 ml of oil
9.  2 bunches of coriander
10. 2 bunches of parsley
11.  1 bunch of basil
12. 4 cloves of garlic
13.  1 green pepper
14.  Salt
15.  Red pepper to taste

Instruction:

Preparation:

Prepare the vegetables and spices.
Peel and cut the eggplant into long pieces.
Cut potatoes into large pieces.
Cut green pepper.
Cut onions.
Chop greens.
Fry eggplant in oil on the pan.
Fry potatoes.
Stew pepper and onions in oil.
You can put the layers of chopped ingredients in saucepan without stewing; pour oil, sprinkle with greens, spices and boil. You can use rice instead of potatoes. 
Put together fried vegetables, add tomatoes and stew.
Stew until vegetables are ready. Sprinkle with greens and garlic. Remove from fire.

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