Ajapsandali with Roasted Bell Peppers

1. 1 Eggplant≈ $4.33 per kg 180 g
2. 2 Bell peppers≈ $6.00 per kg 140 g
3. 3 Tomatoes≈ $4.67 per kg 150 g
4. 4 Onions≈ $1.60 per kg 70 g
5. 5 Garlic≈ $10.00 per kg 6 g
6. 6 Cilantropack 50 g ≈ $1.20 8 g
7. 7 Fresh basilpack 30 g ≈ $2.50 6 g
8. 8 Sunflower oil 12 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the eggplant¹ and bell² peppers into large chunks, toss with half the oil and salt.

2. Roast at 410°F (210°C) for 20–25 minutes until tender with slight char on the edges.

3. Finely chop the onion⁴ and sauté in the remaining oil over medium heat for 5 minutes until soft.

4. Add the diced tomatoes³ and minced garlic⁵, simmering for 8–10 minutes until thickened.

5. Fold in the roasted vegetables and cook gently for another 5 minutes over low heat.

6. Stir in the fresh⁷ cilantro⁶, basil, and red pepper flakes, then remove from heat and let sit for 5 minutes.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.