Adjapsandali (Mixed Vegetable Saute)
Ingredients
2 (1 lb) eggplants,cut into 1-in cubes
1 t salt
3 T corn oil
2 md (1 cup) onions,chopped
1 lb potatoes,peeled & cut into 1/2-in,cubes
1 lb ripe tomatoes,peeled & cut into 1/2-in cubes
2 carrots,grated
1/4 c fresh coriander,chopped
4 cloves garlic,chopped fine
1 t salt,or to taste
1/4 t pepper
Cooking Instructions
Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside.
Heat oil in a pan, add onions, & mix for a moment. Cover the pan & cook over low heat for 5 mins.
Add eggplants, potatoes, tomatoes, & carrots. Mix well & cover; continue to cook over low heat for 20 mins.
Add coriander, garlic, remaining ts salt, and pepper.
Cover & cook for 10 mins more.
Serve hot or at room temp, or refrigerate & serve cold.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)