Giambotta

Shared by CSA member, Cindy

Giambotta (Italian veggie stew similar to ratatouille) from Moosewood Restaurant Low-Fat Favorites by
the Moosewood Collective Serves 3-4, prep time 25 min, cook time 45 min

• 2 garlic cloves, minced
• 2 medium onions, chopped
• ¼ tsp salt
• 2 tsp olive oil
• 1 small eggplant
• 3 small potatoes
• 1 fresh fennel bulb, thinly sliced (bulb only, not stem or fronds) (optional)
• 1 bell pepper
• 1 medium zucchini
• 3 fresh tomatoes
• ¼ cup chopped fresh basil (or 1 ½ Tbsp dried)
• Salt and ground black pepper to taste

In a covered soup pot on low heat, sweat the garlic, onions and salt in oil for 5-7 minutes, stirring
frequently, until the onions are translucent. Chop and add to the pot in the following order the eggplant,
potatoes, the fennel, if using, the bell pepper, zucchini, and tomatoes. If using dried basil sprinkle it into
the pot now. Increase the heat slightly. Simmer for about 40 minutes or until the vegetables are tender.
Stir in the fresh basil, if using, and add salt and pepper to taste.

Option: bake the eggplant instead of stewing it. Cut in half and bake cut sides down for 20 minutes at
350 degrees. Cool slightly and cut into cubes. If baked, the eggplant should be added 5 minutes before
serving.