The late summer is the perfect time to make the classic Italian American dish, Giambotta. It is a vegetable stew usually made in the months when the garden vegetables are plentiful. It is pronounced like “jam-baught” or a variation of this, despite what the spelling looks like. There are a variety of ways in which individual families prepare this dish, so the combinations of vegetables are limitless. This dish can be served hot or room temperature, and it really does taste better the next day.
Nicky D Cooks: Neapolitan Giambotta
copyright 2015 Nicole DaCosta Shadel
- ¼ c extra-virgin olive oil
- 2 medium eggplants- peeled
- 1 yellow squash
- 1 hot pepper- seeded
- 2 scallions- sliced
- 28 ounce can San Marzano Tomatoes- crushed
- Fresh Basil ¾ ounce (about ¾ cup) diced
- Salt and Pepper to taste
- Pecorino Romano Cheese
Chop all vegetables into bite sized pieces. Heat several tablespoons olive oil in a saucepan over low heat. Add all of the vegetables and season with salt and pepper. Simmer a few minutes then add the crushed tomatoes. Cook stirring occasionally, until the eggplants are soft.
Adjust the seasonings to taste. Add the basil and let it cook until the vegetables are done cooking (this is the last few minutes of cooking)
Garnish with the grated cheese and some olive oil and serve.
Nicky D Cooks is Owner of Authentic Italian Cookies Biscotti and Pizzelle.
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