Vegetable Stew Giambotta Recipes

GIAMBOTTA (SOUTHERN ITALIAN VEGETABLE STEW)

Steps:

• Note: Also spelled Ciambotta, this is a traditional dish hailing from southern Italy. It's comfort food at its finest-and simplest. Gluten-free, wheat-free, oil-free (if using water to sauté), and soy-free. Warm the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften. Add the eggplant and vegetable broth and cook, covered, for 10 minutes. Add the tomatoes, potatoes, peppers, zucchini, bay leaves, thyme, oregano, parsley, and tarragon. Reduce the heat to low and cook, uncovered, for about 25 minutes, or until all the vegetables are soft. Add more broth, if needed. Stir in the salt, pepper, and basil. Serve immediately.

GIAMBOTTA (VEGETABLE STEW)

Steps:

• Get a large pot and throw in all the ingredients except the basil.
• Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
• Remove from heat and stir in basil.
• Can be served hot or at room temperature.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Heat a medium soup pot over medium heat.
• Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
• Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
• Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
• Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
• Turn heat off and stir in basil.

CIAMBOTTA (ITALIAN VEGETABLE STEW)

Steps:

• PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.
• STEW: Toss eggplant with 1½ teaspoons salt in a bowl. Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.
• Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
• Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.