Ajapsandali is a Georgian autumn stew of eggplant, peppers, and tomatoes slowly cooked with aromatic herbs. Similar to ratatouille but more boldly seasoned, this versatile vegetable dish can be served hot or cold.
Cook the onion in olive oil over medium heat for 6 minutes.
Add the eggplant and pepper and cook for 12 minutes.
Add the tomatoes, garlic, and coriander seeds. Simmer over low heat for 15 minutes, until the vegetables are tender, then season with salt.
Sprinkle with fresh herbs and serve hot or cold.
Store in a covered container in the refrigerator for up to 4 days; the flavors deepen by the next day.
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