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Servings: 4
Calories: 148kcal
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Ingredients
- 1 pound zucchini
- 2 small eggplant about 10 oz
- 2 1/2 cups plum tomatoes
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 1/2 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
Store leftover giambotta in the refrigerator for up to three days. Reheat it on top of the stove or in the microwave.
See blog post above for tips and variations.
Nutrition
Serving: 2cups | Calories: 148kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 23mg | Potassium: 1220mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1512IU | Vitamin C: 48mg | Calcium: 64mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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