Adjapsandali

Ingredients for 3 servings:

• 200 g potatoes
• 2 onions
• 500 g eggplant(s)
• 1 bell pepper(s), red
• 250 g tomatoes
• 1 bunch dill, fresh
• bunch parsley, flat
• n. B. Celery greens
• 1 tsp coriander powder
• n. B. Salt
• 1 tbsp rapeseed oil or sunflower oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Georgian ratatouille from the Roman pot – vegan, vegetarian, main course or side dish

Wash and slice the eggplants. Place the slices in a bowl and toss with salt. Let them soak for about 30 minutes, stirring occasionally. Discard the water and squeeze the water out of the eggplants. Rinse the clay pot with water. Peel the potatoes and cut them into thick slices. Cut the peeled onions into wedges, and cut the tomatoes and bell peppers into bite-sized pieces. Chop the herbs. Layer the potatoes, onions, eggplants, and bell peppers one after the other in the earthen pot. Spread the chopped herbs on top, season with salt and coriander powder, cover with tomatoes, and drizzle with oil. Put the lid on and place the pot in a cold oven. Set the temperature to 225°C (top/bottom heat) and cook for about 1.5 hours. This quantity is sufficient for 2-3 people as a main course. Cooking time may vary depending on the heating characteristics of your home oven and the thickness of the vegetables. If you cook in more modern clay pots according to the manufacturer’s instructions using circulating air at a lower temperature, the cooking time will be longer.