Giambotta

Name: Giambotta
Ingredients: 2 garlic cloves, minced; 2 medium onions, chopped; 1/4 teaspoon salt; 2 teaspoons 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); 1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil; salt and pepper

12 ingredients

5 steps

Ingredients

2 garlic cloves, minced
2 medium onions, chopped
1/4 teaspoon salt
2 teaspoons 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)
1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil
salt and pepper

Directions

1

Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
2

While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
3

Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
4

Increase heat and simmer for 40 minutes until vegetables are tender.
5

Add salt and pepper to taste.