Making Giambotta

December 15, 2024, at home

This late afternoon into evening, my wife and I made Giambotta, a southern Italian vegetable stew: Sauté onions, bell peppers, eggplant, garlic, and tomatoes (in that order) in olive oil, and then add black pepper, dried basil, and dried parsley. (Some people add boiled potatoes. Many people use zucchini instead of eggplant.)

You can eat it hot or cold. Serve it on a sausage within Italian bread or on pasta. I also like it as is, straight from the refrigerator.

My wonderful Italian grandmother often made it when I was a kid in the 1960s and 1970s (and beyond). She called it Giambotta, but it is also called Ciambotta, among other names.

I am in the midst of creating a video about today's culinary exploits for my YouTube channel, so watch for the link.