Recipe Instructions:
Ingredients:
200 grams eggplant (diced)
200 grams tomato (diced)
75 grams bell pepper (diced)
50 grams onion (diced)
15 milliliters olive oil (approximately 1 tablespoon)
1/2 teaspoon dried thyme or basil (about 1 gram)
Salt to taste (approximately 1/4 teaspoon or 1 gram)
Black pepper to taste (approximately 1/4 teaspoon or 0.5 grams)
Instructions:
Prep the Vegetables:
Dice the eggplant, tomato, bell pepper, and onion into small pieces.
Cook:
Heat the olive oil in a medium pan over medium heat.
Add the diced onion and cook for about 2 minutes until softened.
Add the diced eggplant and cook for another 5 minutes, stirring occasionally.
Add the diced bell pepper and tomato, and cook for an additional 5 minutes, or until all vegetables are tender.
Season:
Add dried thyme or basil, salt, and black pepper. Stir well and cook for another 2 minutes.
Serve:
Serve hot.
This recipe uses exact measurements to ensure you get a balanced and flavorful single serving of Ajapsandali. Enjoy your meal!
