Giambotta Recipe – A Hearty Vegetable Stew
As an Amazon Associate, I earn from qualifying purchases.
Vegetable giambota, a hearty stew from Southern Italy, is a perfect dinner choice when you’ve picked up too much produce at the farmer’s market. Chopped vegetables are sautéed in olive oil with lots of garlic and then cooked until fork-tender and saucy, then finished with fresh herbs. Scoop it into a bowl, tear off some crusty bread and dinner is ready.
This post has been refreshed in February 2026 with clearer steps, updated tips, and a few small tweaks.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Serves: 4 – easy to scale up or down
- Giambotta (or ciambotta) is an Italian vegetable stew made with summer produce like zucchini, eggplant, bell peppers, and tomatoes.
- Easy to make sauté vegetables in stages in one pot.
- For faster prep, chop veggies ahead of time and store inthe fridge.
Ingredients
- Zucchini
- Eggplant
- Yellow or red bell peppers
- Garlic
- Plum tomatoes
- Red or yellow onion
- White Beans
- Fresh basil, oregano and thyme
- Extra virgin olive oil
- White wine
- Salt and pepper
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Vegetable Giambotta
- Prepare the ingredients: Rinse and chop the vegetables so that they are similar in size.
- Start the stew: Heat olive oil in a heavy pan or Dutch oven over medium-high heat. Add garlic, onion, and zucchini, cook for a few minutes, then add the eggplant.
- Finish and simmer: Once the zucchini and eggplant start to soften, add bell peppers, tomatoes, potatoes and wine. Cover and simmer for at least 20 minutes on low heat.
NOTE: You can use any combination of vegetables that you like in this recipe. For those who want to add meat, try Italian sausage. See the recipe variations below for more suggestions.
Tips
- Use fresh veggies from your farmer’s market or vegetable garden harvest to make this recipe, and try not to overcook the veggies for the best flavor.
- If fresh tomatoes aren’t available, you can use crushed tomatoes or tomato sauce, but fresh is always best.
- Cut all of the vegetables into similar sized pieces so that the vegetables cook evenly; 1-inch pieces or even 2-inch pieces will work!
- Add the vegetables to the skillet in the order of longest cooking time.
- Add a pinch of red pepper flakes for extra heat.
- Prep Tip – Save time and cut the veggies up to
Serving Suggestions
Serve vegetable giambotta as a main dish sprinkled with parmesan cheese and a side of crusty bread, polenta, or pasta.
Giambotta can also be served as a side dish with grilled chicken, pork or seafood.
How to Store Leftovers
Store leftover giambotta in the refrigerator for up to three days. Reheat it on top of the stove or in the microwave.
Freezing is not recommended due to the moisture content in all of the vegetables.
Change it Up
This is one of those recipes that you can use just about any ingredients you have on hand or like. Here are some suggestions to try. Go straight across a row or choose one or two from each column.
| Protein | Veggie | Flavor |
|---|---|---|
| Beans | Mushrooms, butternut | Italian seasoning |
| Lentils | Kale, sweet potatoes | Fresh herbs + lemon |
| Pancetta | Squash, tomatoes | Hot peppers |
| Cooked Italian Sausage | Bell Peppers, potatoes | Garlic + Oregano |
Giambotta Frequently Asked Questions
Common vegetables include zucchini, eggplant, bell peppers, tomatoes (plum tomatoes work well), onion and garlic. Many versions also include beans and fresh herbs.
Yes, if you want the meat version, Itaian sausage is a common add-in. You can also make a chicken version.
Store leftover giambotta in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Giambotta (Italian Vegetable Stew)
Ingredients
- 1 pound zucchini
- 2 small eggplant about 10 oz
- 2 1/2 cups plum tomatoes
- 1-2 bell peppers red or yellow
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 1/2 white wine
- 1 14 oz can white beans
- 1 -2 sprigs fresh tyme and rosemary
Instructions
- Heat the olive oil over medium to high heat. Once the oil is hot, add garlic, onions and zucchini. Cook for a few minutes and add the eggplant.
- Once the eggplant and zucchini cook down reduce to medium heat, add the peppers and tomatoes and white wine. Reduce the heat again to medium-low heat, cover the pan and simmer for approximately 20 minutes.
- Remove the cover, and stir in the white beans and fresh herbs. Simmer on low for at least ten minutes longer.
Notes
- Use fresh veggies from your farmer’s market or vegetable garden harvest to make this recipe, and try not to overcook the veggies for the best flavor.
- If fresh tomatoes aren’t available, you can use crushed tomatoes or tomato sauce, but fresh is always best.
- Cut all of the vegetables into similar sized pieces so that the vegetables cook evenly; 1-inch pieces or even 2-inch pieces will work!
- Add the vegetables to the skillet in the order of longest cooking time.
- Add a pinch of red pepper flakes for extra heat.
- Prep Tip – Save time and cut the veggies up to
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Plant-Based Recipes here!
Sign Up for Easy Recipes Straight in Your In-Box!
