Giambotta

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 garlic cloves, minced
• 2 medium onions, chopped
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 small eggplant
• 3 small potatoes
• 1 fresh fennel bulb, thinly slice the bulb part only
• 1 medium zucchini
• 3 fresh tomatoes
• 1 red pepper (if you really want it)
• 1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil
• salt and pepper

Recipe

• 1 sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. stir frequently.
• 2 while that is sweating, chop up the vegetables. first add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
• 3 sprinkle in the dried basil now, but save the fresh to add at the end if using that.
• 4 increase heat and simmer for 40 minutes until vegetables are tender.
• 5 add salt and pepper to taste.