Ajapsandal step by step recipe with photo

Kitchen appliances and utensils

hob;
pan;
a bowl;
plates;
tablespoon;
teaspoon;
knife;
cutting board;
beaker.

Ingredients

Eggplant - 4 pcs.
Tomatoes - 6 pcs.
Carrots - 1 pc.
Potato - 1 kg
Onions - 2 pcs.
Sweet pepper - 3-4 pcs.
Hot peppers - 1-2 pcs.
Garlic - 3-4 cloves
Fresh cilantro - 100 g
Fresh basil - 50 g
Vegetable oil - 100 ml
Salt - 2 tsp.
Sugar - 2 tsp.
Ground black pepper - ½ tsp.

Step cooking

To get started, prepare all the vegetables. Rinse well 4 small eggplants and remove the stalks. Cut the eggplant lengthwise into 4 parts, and then cut into slices 2-3 cm thick.
Fold the eggplant in a bowl, add 1 tsp to them. salt, mix well and leave for 10-15 minutes, so that they let the juice.
Cut 6 fresh tomatoes on both sides crosswise, put in a bowl, pour boiling water and leave for 2 minutes.
Next, drain the hot water from the tomatoes and pour cold. Let stand for another 1-2 minutes.
Peel the tomatoes, after soaking it will be very easy to do.
Cut the tomatoes into large pieces.
Peel 1 kg of potato, and then cut it into large pieces, the same size as eggplant.
Peel 1 large carrot, cut lengthwise into 4 parts, and then crosswise into large slices, approximately 5 mm thick.
Peel 2 large onions and cut into large cubes.
Take 3-4 sweet peppers and 1-2 hot peppers. Remove the seeds and cut the sweet pepper into cubes about 1 cm, and the hot pepper into thin strips.
Peel 3-4 cloves of garlic. Squeeze it through a press or chop with a knife.
Wash 100 g of fresh cilantro and 50 g of fresh basil under running water and chop finely with a knife.
Drain the eggplant, wash it in water and squeeze it well.
Take a large pan or thick-bottom stewpan. Pour in 100 ml of odorless vegetable oil and heat over high heat.
Sauté the vegetables in portions over high heat. They should acquire a golden crust, but remain half-baked inside. Fry the potatoes first, and then remove it with a slotted spoon and transfer to a separate bowl.
Next, fry the eggplants, and strain the oil after them through a sieve to get rid of the seeds.
Then, fry the onion for 1-2 minutes, then add carrots to it, and after 2-3 minutes, sweet pepper, as well as half the chopped garlic and hot pepper.
After 3-4 minutes, add chopped tomatoes, fried potatoes and eggplant, chopped greens to the pan.
Also add 2 tsp. sugar, 1 tsp. salt and ½ tsp ground black pepper. Mix everything carefully.
Cover the pan and simmer for 10-15 minutes.
Remove the pan from the heat and leave it under the closed lid for another 1 hour so that all tastes and aromas mix. After the vegetables are infused, the dish is ready to eat. Enjoy your meal.