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Recipe courtesy of Don Pintabona

Italian Giambotta

  • Yield: About 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    186
    Total Fat
    6
    Saturated Fat
    1
    Carbohydrates
    31
    Dietary Fiber
    7
    Sugar
    8
    Protein
    5
    Cholesterol
    0
    Sodium
    876
  • Total: 1 hr 20 min
  • Prep: 35 min
  • Cook: 45 min
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Ingredients

Olive oil

1/4 pound fresh mushrooms, cleaned and sliced

1 medium onion, diced

4 Italian fryer peppers, sliced

1 red bell pepper, small diced

1 baby eggplant, sliced

2 ripe tomatoes, thinly sliced

2 medium zucchini, sliced

3 medium potatoes, diced

Salt and pepper

Directions

  1. In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.
Show: Cooking Live
Episode: Father Knows Food

Categories:

Vegetarian Skillet Recipes Cast Iron Skillet Italian European Recipes Eggplant Recipes Mushroom Zucchini Recipes Side Dish Lunch

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3 Reviews
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moeyc

That fifth star isn't there because of the lack of garlic. I grew up on this dish and grandma told me that giambotti means "mess"! I have no idea if this is true. I have changed this basic (and appreciated simple recipe of Sara's over the years by cooking my potatoes in barely covered water to control the texture. I saute the onions in 5 T olive oil and sweat in 8 cloves of minced garlic with salt. I then add the peppers and start them cooking while cutting the zucchini and squash because they cook quickly. I add 2 ears of cooked corn shaved off the cob at the end after the tomatoes. 2 T. Tomato paste adds body and depth. I serve with Parmesan cheese and crusty bread. Sometimes I omit the eggplant. You need fresh basil and parsley in here to finish. If the carnivores show up, saute some Italian sausage. Great with ditalini or orzo underneath the "mess". Oh yes!

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