Giambotta (Southern Italian Vegetable Stew)
Giambotta (Southern Italian Vegetable Stew)
Course: DinnerCuisine: ItalianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
45
minutesAlso spelled Ciambotta, this is a traditional dish hailing from southern Italy. It’s comfort food at its finest—and simplest.
Cook Mode
Keep the screen of your device on
Ingredients
1 Tbsp. oil or water
1 large yellow onion, chopped
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 medium eggplant, cut into 1-inch pieces
1/2 cup (120 ml) water or vegetable broth
1 (28-oz.) can fire-roasted diced tomatoes
2 large yellow potatoes, peeled and chopped
2 red bell peppers, seeded and diced
2 medium zucchini or summer squash, diced
2 bay leaves
1 tsp. dried thyme
1 tsp. oregano
1 tsp. dried parsley
1 tsp. dried tarragon
1 tsp. salt
1/2 tsp. Freshly ground pepper
1/2 cup (10 to 12 leaves) chopped basil
Directions
- Warm the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften.
- Add the eggplant and vegetable broth and cook, covered, for 10 minutes.
- Add the tomatoes, potatoes, peppers, zucchini, bay leaves, thyme, oregano, parsley, and tarragon. Reduce the heat to low and cook, uncovered, for about 25 minutes, or until all the vegetables are soft. Add more broth, if needed.
- Stir in the salt, pepper, and basil. Serve immediately.
