Ajapsandali is a Georgian classic made by slow-cooking eggplant, peppers and tomatoes over low heat until they break down into a soft stew. It contains no dairy, and its flavour deepens once cooled, making it well suited to a picnic basket.
Let the diced eggplant sit in salted water for 15 minutes, then rinse and drain it well.
Sauté the finely chopped onion and crushed garlic in olive oil, add the eggplant and bell pepper, and cook for a few more minutes.
Add the chopped tomato and ground coriander, cover and simmer over low heat for 70 minutes until the vegetables are completely soft and break down.
Let the mixture cool to room temperature, then chill it in the fridge before serving.
After chopping the eggplant, let it sit in salted water for a while to draw out any bitterness; skipping this leaves a faintly sharp taste in the dish.
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