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–+ servings
Giambotta in a white bowl

Giambotta (Italian Vegetable Stew)

Celebrate late summer and make this delicious Italian Vegetable Stew.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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Course: Appetizer, Lunch, Plant Based Recipes
Cuisine: Italian
Keyword: comfort food, giambotta recipe, one-pot
Servings: 4
Calories: 156kcal
Author: Anne Lawton

Giambotta (Italian Vegetable Stew)

Scale this Recipe 4

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
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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
 
Store leftover giambotta in the refrigerator for up to three days. Reheat it on top of the stove or in the microwave.
 

Nutrition

Serving: 2cups | Calories: 156kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 1284mg | Fiber: 11g | Sugar: 17g | Vitamin A: 2443IU | Vitamin C: 86mg | Calcium: 66mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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