Today (December 21, 2025), my wonderful wife made two batches of Giambotta (Ciambotta). She made one batch for my mom, how she likes it: with canola oil; and smaller pieces of bell peppers, eggplant (skinless), onions, and tomatoes. My wife made the second batch how I like it: with olive oil; and larger pieces of bell peppers, eggplant (with skin), onions, and tomatoes.
I loved eating my maternal grandmother's Giambotta, when I was a kid in the 1960s and 1970s, and also as an adult. My wife definitely likes it; her mother would make something similar, but being from Canada, she didn't call it that.
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