Giambotta (Italian Stew)


Prep time:                       20 minutes

Cooking time:               35 minutes

Yields:                                   6 people



Hot Italian Sausage
3 medium potatoes, chopped in 1/2" cubes
4 carrots, sliced in coins
1 can diced tomatoes
1/2 can tomato paste
2 onions, chopped
1 garlic bulb, diced
1/2 lb of green beans, chopped in 1 1/2" pieces
1 orange bell pepper, chopped
hot peppers (optional), chopped
1/2 an eggplant, chopped
1 small zucchini, coined and quartered
1 small yellow squash, coined and quartered
2 tbsp oregano
4 tbsp basil



In a large stock pot, break up the sausage and cook on medium heat. Once the sausage is cooked add the potatoes and carrots along with the liquid from the diced tomatoes for about 15 minutes. Then add the diced tomatoes, tomato paste, onions, garlic, green beans, bell pepper, peppers and simmer for 10 minutes. Then add the eggplant, zucchini, squash, oregano, basil, and cook 10 more minutes. The vegetables should be fork tender, if not cook a bit longer. Spoon into bowls, serve with a piece of rustic bread and enjoy.