Ajapsandali with pumpkin

Cut the eggplants into 3 cm cubes.

Cut off the stem of the pepper, remove the seeds, and dice it into equal-sized cubes. Do the same with the peeled pumpkin.

Peel the onion and cut it into 2 cm cubes.

Blanch the tomatoes and peel them.

Fry the eggplant, onion, pumpkin, and pepper separately in vegetable oil until half cooked.

Place the sautéed vegetables in a heavy-bottomed pot. Grate the tomatoes and add chopped greens, then set over medium heat.

Stir, add chopped garlic, salt, spices, and set on medium heat. Simmer until all vegetables are cooked, for 20-30 minutes.