Celebrate late summer's bounty of vegetables and make this giambotta recipe! It's a one-pot main dish that's quick to make and filled with delicious fresh summer vegetables.
Giambotta or ciambotta as it's also called is a classic Italian vegetable stew that is like an Italian ratatouille. Depending on what vegetables you put into your giambotta, it can be chunky and stew-like or a thick soup.
Giambotta can be enjoyed as a vegetarian main course or as a side dish. If you would like to add a little bit of meat to your giambotta, try this chicken giambotta recipe.
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Why you will love this recipe
- It's a one-pot meal, and it's versatile!
- Giambotta is healthy - filled with fresh vegetables.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.
Ingredients
- Zucchini
- Eggplant
- Yellow or red bell peppers
- Plum tomatoes
- Garlic
- Onion
- Beans
- Fresh oregano, fresh thyme & fresh basil
- Extra-virgin olive oil
- White wine
- Sea salt and black pepper (optional to season)
Equipment
- Medium soup pot or dutch oven (cast iron works best for this recipe)
- Paring knife
Here is how to make this ground beef and broccoli recipe
Prepare the ingredients: Rinse and chop the vegetables into similarly sized pieces.
Step 1. Start cooking the vegetables
Heat olive oil over medium-high heat. Once the oil is hot, add garlic, onions, and zucchini. Cook for a few minutes and add the eggplant.
Step 2. Add more veggies
Once the eggplant and zucchini cook down a little bit, reduce to medium heat, add the bell pepper and tomatoes and white wine. Reduce the heat again to medium-low heat, cover the pan and simmer for approximately 20 minutes.
Step 3.
Remove the cover, and stir in the white beans and fresh herbs. Simmer on low for at least ten minutes longer.
NOTE: You can use any combination of vegetables that you like in this recipe. See the recipe variations below for suggestions.
Ingredient Notes & Substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients along with ideas for substitutes.
Vegetables. Any combination of vegetables can be used to make giambotta, the ingredients listed above are the vegetables that I usually use to make this recipe. giambotta. See recipe variations below for more ideas.
Herbs. As with the vegetables, any combination of fresh herbs can be used.
Wine. Can be replaced with vegetable broth or water.
Variations
The beauty of this dish is that it is so versatile! You can add any kind of vegetables or protein based on what you have in your kitchen. Here are some suggestions to make your own version of giambotta.
- Vegetables - Mushrooms, green beans, leeks, carrots, broccoli, spinach, arugula, swiss chard, butternut squash, potatoes, sweet potatoes, or cauliflower.
- Beans- Beans add protein and are optional. Instead of white beans, try any combination of kidney beans, pinto beans, black beans, chickpeas, or lentils.
- Add a little bit of meat- For extra flavor, add small pieces of pancetta, prosciutto, or cooked Italian sausage.
- Herbs and spices - Any combination of fresh herbs or dried herbs will work in this recipe. If you are using fresh herbs, add them at the end of the cooking cycle and dried before simmering the stew. Italian seasoning is a nice addition to this recipe.
- Spicy - Add hot cherry peppers to the stew or a teaspoon of red pepper flakes for spicy giambotta.
Serving suggestions
Serve Italian giambotta as an entree sprinkled with parmesan cheese with a side of crusty bread, polenta, pasta, and salad.
Giambotta can also be served as a side dish with grilled chicken, pork or seafood.
Make ahead instructions
Even though this is a simple recipe to make, it can be time-consuming to prep the veggies. To save time, chop the ingredients except for the tomatoes up to three days ahead of time and store them in the refrigerator in separate containers
How to store leftover giambotta
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.
Recipe tips
- Always use fresh veggies with the exception of tomatoes to make this recipe, and try not to overcook the veggies unless you like them mushy.
- If fresh tomatoes aren't available, you can use diced canned tomatoes or tomato sauce.
- Cut all of the vegetables into uniformly 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.
Yes, you can make giambotta on the grill using a grill pan, grill topper, or place the vegetables directly onto the grill grates. Once the veggies are cooked, place them in a cast iron pan and cook on low until the tomatoes liquefy.
No, you don't need to peel the vegetables. The outer skin on the vegetables contains most of the nutrients. If the vegetables are small to medium in size, the skins should be tender. If the vegetables are larger in size, check the skins for bitterness before making the stew.
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📖 Recipe
Click on serving size to scale this recipe
Ingredients
- 1 pound zucchini
- 2 small eggplant about 10 oz
- 2 ½ cups plum tomatoes
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon extra virgin olive oil
- ½ white wine
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
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!
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