Note: This section is in update process
Strictly speaking, this eggplant
preparation is native not to Georgia but to the Caucasus region in
general. It may be eaten plain or spread on slice of black bread.
Place the eggplants in an ovenproof dish
and bake preheated at 375oF (190oC). until
tender, about 45 minutes. Set aside to cool.
3 eggplants or about 2 1/2 pounds in
2 medium onions, peeled and finely minced
1/2 cup of olive oil
1 green pepper, cored, seeded and finely chopped
4 garlic cloves, peeled and crushed
3 large tomatoes, peeled and finely chopped
1 generous teaspoon of honey
1 tablespoon of salt
Freshly ground black pepper
Juice of one lemon
Meanwhile, sauté the onions in
olive oil until they are soft but not brown. Add chopped green pepper
and garlic: cook until the green pepper begins to soften, 10-15
Peel the baked eggplants and chop the
pulp finely. Add to the frying pan along with chopped tomatoes, honey,
salt and pepper. Bring the mixture to a boil, cover and reduce the
heat to low.
Bring the mixture to a boil, cover and
reduce the heat to low. Simmer for about 1 hour.
Remove the cover from the frying pan
and continue to simmer the mixture