Giambotta

Giambotta is a warm weather Italian stew. It’s a bit like the French ratatouille using seasonal vegetables like eggplant, zucchini and bell peppers. This happens to be the season for these wonderful veggies. Hallelujah! Giambotta often has potatoes, but I dispense with them and serve it over a summery mix of bulgur with parsley.

The extra time in preparing this recipe allows for the eggplant to sweat. You might go for a quick walk while you wait.

Grocery List: Giambotta
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Giambotta

Produce

garlic (if needed)

1 medium sweet onion 

1 head green leaf lettuce

1 bunch fresh basil leaves (if needed)

1 cucumber

1 green bell pepper 

1 red bell pepper 

8 oz. Cremini mushrooms 

16 oz. eggplant 

cherry tomatoes (if needed)

Canned/Dried Foods

one 15 oz. can no salt diced or chopped tomatoes

one 15 oz. can tomato sauce

balsamic vinegar (if needed)

dry basil leaves (if needed)

dry oregano leaves (if needed)

red wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

shredded Parmesan

Additional Items

1 baguette

Nutritional Value: Giambotta

Giombatta

Nutritional Analysis

Per Serving

Calories: 520

Protein: 19 g

Carbohydrates: 83 g

Total Fat: 9 g

(Saturated Fat:) 2.5 g

Dietary Fiber: 16 g

Cholesterol: 5 mg

Sodium: 540 mg

% calories from fat: 17.3 %

Serving Size:

Three Cups 18 oz. Giombatta with ¾ C. red sauce and 1.5 T. Parmesan with 3 oz. bread and 1 C. melon.