Giambotta vegetable stew
This stew is so thick you might need a fork! A traditional dish hailing from southern Italy, Giambotta is veggie-packed comfort food at its finest. This recipe comes courtesy of Colleen Patrick-Goudreau, author of
The 30-Day Vegan Challenge
1 tbsp oil
1 cup large yellow onion, chopped
3 cups medium carrots, peeled and diced
2 cups stalks of celery, diced
3 cups cloves garlic, peeled and finely chopped
1 cup medium eggplant, chopped into 1-inch pieces
1/2 cup vegetable broth
1 (28-ounce can) cup fire-roasted diced tomatoes
2 cups large yellow potatoes, peeled and chopped
2 cups red bell peppers, seeded and diced
2 cups medium zucchini or any summer squash, unpeeled and diced
2 cups bay leaves, fresh or diced
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried tarragon
1 tsp salt
freshly ground pepper
1/2 cup chopped basil (10-12 leaves)
Heat the oil in a soup pot over medium-high heat for about 1 minute. Add the onions, carrots, celery and garlic and cook for about 10 minutes, stirring occasionally, until the veggies begin to soften.
Add the eggplant and vegetable broth and cook, covered, until the eggplant is slightly softened, about 10 minutes.
Add the canned tomatoes with their juice, potatoes, bell peppers, zucchini, bay leaves, thyme, oregano, parsley and tarragon. Stir, then reduce heat to low and cook uncovered for about 25 minutes, stirring occasionally, until all the vegetables are soft. If broth evaporates while the vegetables are still cooking, add a little extra.
Stir in the salt and pepper, along with the chopped basil. Serve immediately with a hearty, rustic loaf of bread.
This recipe is courtesy of Colleen Patrick-Goudreau