Ajapsandali is one of the most favorite and aromatic dishes of Georgian cuisine

Method of preparation: 1. Preparation of vegetables: cut the eggplant into medium-sized cubes or rings, sprinkle with salt and leave for 20-30 minutes to remove the bitterness. Then drain and fry in oil until golden. 2. Frying potatoes: fry the cut potatoes in a separate pan until almost done. 3. Boiling: in a large pot or a deep pan, boil finely chopped onion, add chopped Bulgarian pepper and cook together for 5-7 minutes. 4. Combine: Add pre-prepared eggplant and potatoes to the chopped onion and pepper. Pour grated or finely chopped tomatoes. 5. Finishing: boil the dish on low heat for 10-15 minutes. Finally, add crushed garlic, finely chopped herbs, spices, salt and pepper. Tip: Ajapsandal is tastier if you leave it for at least 1 hour after cooking so that the vegetables can absorb each other's flavors well. He is also coldly extraordinary.