Grandmas Giambotta Recipes

CIAMBOTTA (GIAMBOTTA)

Ciambotta (Giambotta) image

Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.

Provided by Gina Matsoukas

Time 45m

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium Yukon gold potatoes, chopped
1 medium eggplant, chopped
5 medium plum tomatoes, chopped
2 medium zucchini, chopped
2 bell peppers (any color), chopped
salt and pepper to taste
1/2 cup roughly chopped fresh basil and parsley

Steps:

Add olive oil to a large pot or Dutch oven and place over medium heat.
Once hot, add the onions and cook for 5 minutes until starting to soften.
Add the garlic and cook an additional minute until fragrant.
Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
Serve as desired with crusty bread, over rice, with added white beans, etc.

Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

GRANDMA'S GIAMBOTTA

GRANDMA'S GIAMBOTTA image

Categories Vegetable Side Stew Vegetarian

Yield 4

Number Of Ingredients 16

Ingredients

3 T olive oil, divided use
1 large yellow onion, roughly chopped
1 large clove garlic, minced
2 zucchini, cut into 1" chunks
1 large eggplant, cut into 1" chunks and pressed with paper towels to remove some of the moisture from the eggplant
2 potatoes, cubed
4 Italian fryer peppers, cut into chunks
1 28 oz can plum tomatoes
1 cup low sodium vegetable broth
1/2 cup white wine
1 T each chopped fresh parsley and oregano
1/2 tsp crushed red pepper flakes
1/4 tsp cinnamon
1 15 oz can cannellini beans, rinsed and drained
Salt and pepper to taste
Fresh grated pecorino romano

Steps:

Preheat oven to 425 deg. Spread zucchini and eggplant on a cookie sheet lined with foil, drizzle with 2 T olive oil and sprinkle with salt. Roast in oven 40 minutes, stirring occassionally. While vegetables are roasted, saute the garlic and onion in a large heavy bottom saucepan over medium heat until soft and just starting to turn golden. Add in potatoes and peppers, cook for 5 minutes. Add in tomatoes, breaking up with back of spoon. Stir in wine, broth, herbs, cinnamon and red pepper. Stir in roasted vegetables. Let simmer on medium low heat 25 minutes. Stir in beans. Check seasoning, add salt and pepper to taste. Let simmer another 10 minutes. Serve with fresh grated pecorino romano or parmesan cheese.

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