Giambotta
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 garlic cloves, minced
- 2 medium onions, chopped
- 1.23 ml salt
- 9.85 ml olive oil
- 1 small eggplant
- 3 small potatoes
- 1 fresh fennel bulb, thinly slice the bulb part only
- 1 medium zucchini
- 3 fresh tomatoes
- 1 red pepper (if you really want it)
- 59.14 ml chopped fresh basil or 22.18 ml dried basil
- salt and pepper
directions
- Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
- While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
- Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
- Increase heat and simmer for 40 minutes until vegetables are tender.
- Add salt and pepper to taste.
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