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Georgian ratatouille

Georgian Ratatouille

Georgian food is a wonderful - yet sadly underappreciated - cuisine that combines commonly used ingredients in surprising and delicious ways. The abundance of fresh herbs is what really endeared it to us.



  1. 1

    Chop eggplant into 1-inch cubes. Place in a bowl. Sprinkle the salt and massage it into eggplant for about 2 minutes. Let excess water drain for about 15 minutes. Meanwhile, prepare the other ingredients.

  2. 2

    Peel tomatoes if desired. Cut tomatoes, onions and sweet potato into 1-inch cubes.

  3. 3

    Squeeze eggplant cubes with your hands to remove the bitter juice. Rinse in running water, drain well and squeeze out juice one more time.

  4. 4

    Place eggplant, tomatoes, onions, sweet potato and spices in a pot and pour the oil over them; add bay leaves and stir. Put pot on medium heat and bring to a boil. Simmer over low heat until vegetables are softened, about 45 minutes. Cover if liquid is evaporating too quickly.

  5. 5

    Cut peppers into 1-inch squares. Add peppers and garlic to the pot and cook for 10 more minutes. Salt, if needed.

  6. 6

    Turn off heat and let cool for 20 minutes. Incorporate chopped herbs when serving.