The recipes at Georgia About are all so interesting! I just happened to have the right amount of eggplant in the fridge to make Georgia About’s eggplant stew, ajapsandali https://georgiaabout.wordpress.com/2012/06/27/about-food-ajapsandali-georgian-eggplant-stew/, Texas style. Since Stuttgart can’t seem to make up it’s mind about the weather, 81F yesterday and 68F today, it was a good day for a stew and some of Jamie’s Navajo bread https://cookinginsens.wordpress.com/2012/01/19/navajo-venison-stew-and-flatbread/.
The thing I liked about this stew was that it uses the bounty of the farmers’ market; I had some fresh garlic which I love and used like a vampire slayer today 🙂
My rendition of this recipe is no way authentic, I added ground pork and adjusted some cooking methods to my comfort level, but I think I captured the spirit 🙂 Please go to the website if you’d like to try the authentic, vegetarian dish and see some more examples of Georgian cuisine. Georgians can cook!
Georgian Eggplant Stew
2 onions, chopped
1 handful of fresh garlic cloves, chopped
1 each red, orange, yellow bell peppers, sliced into strips
2 tbsp olive oil
1 lb ground pork
3 eggplant, cubed
1 lb small potatoes, skin on, cubed
3 bay leaves
1 large knob of butter
2 tbsp tomato paste, mixed with 6 tbsp of water
2 large tomatoes, chopped
1 tsp coriander
1 tsp smoked paprika
1/2 tsp crushed red pepper
1 1/2 tsp salt
1 tsp black pepper
Saute the onions, garlic and peppers in the olive oil just until the onions begin to soften, then add the ground pork and cook until it is no longer pink.
Add the eggplant, potatoes, bay leaf and the knob of butter to the pan, stir well, cover and cook for 15 minutes, stirring occasionally. Add the tomato paste with water, the tomatoes, coriander, paprika, crushed red, salt and pepper, then stir well, cover and cook for another 10-15 minutes, stirring occasionally, until potatoes are done. Sprinkle with scallions and serve with flat bread.