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By Darra Goldstein
Adzhapsandali is my favorite eggplant dish. It is similar to a ratatouille, but it bites back. If you prefer something less fiery, simply reduce the amount of cayenne.
Pierce the eggplant and bake it in a preheated 375°F. oven for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Sauté the onion in the