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Adjapsandali (Mixed Vegetable Saute)

beef, jewish, russian, vegetables

2 (1 lb) eggplants, cut into 1-in cub; es
1 teaspoon salt
3 tablespoon corn oil
2 medium (1 cup) onions, chopped
1 lb potatoes, peeled & cut into 1/2-in; cubes
1 lb ripe tomatoes, peeled & cut into 1/; 2-in cubes
2 carrots, grated
1/4 cup fresh coriander, chopped
4 cloves garlic, chopped fine
1 teaspoon salt, or to taste
1/4 teaspoon pepper

Adjapsandali is a popular salad or condiment, depending upon the preparation & what is available in kitchen at moment. For example, you may omit potatoes & add 2 medium sweet red peppers, cut into 1/2-inch cubes -- or use unpeeled tomatoes coarsely cut up. 1. Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside. 2. Heat oil in a pan, add onions, & mix for a moment. Cover the pan & cook over low heat for 5 mins. Add eggplants, potatoes, tomatoes, & carrots. Mix well & cover; continue to cook over low heat for 20 mins. Add coriander, garlic, remaining ts salt, and pepper. Cover & cook for 10 mins more. Serve hot or at room temp, or refrigerate & serve cold. Serves 6 w/other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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