Giambotta is a warm weather Italian stew. It’s a bit like the French ratatouille and uses 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.

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