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Adjapsandali (Mixed Vegetable Saute)



1 Servings
2 (1 lb) eggplants,cut into
-1-in cub,es
1 t salt
3 T corn oil
2 md (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 c fresh coriander,chopped
4 cloves garlic,chopped fine
1 t salt,or to taste
1/4 t pepper


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.













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