eggplants 1 kilogram
tomatoes 600 grams
potatoes 500 grams
sweet pepper 2 pod
onion 4-5 heads
garlic 2 cloves
vegetable oil 1 cup
green 5 sprigs
bay leaves 2 pieces
salt to taste
ground pepper to taste


Cooking method:

Onions cut into cubes and fry in butter. Add the peeled and diced eggplant, cook for 10 minutes. Put the bay leaf, diced bell peppers, peeled and diced tomatoes. Simmer for 10 minutes.

Add finely diced potatoes.
Ajapsandali salt, pepper, put the chopped herbs and garlic, cover and simmer until the potatoes are cooked.
You can cook the dish, put all the ingredients in layers.
When submitting ajapsandali Arrange greens.

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