Giambotta (Italian Vegetable Stew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 C extra virgin olive oil1 bay leaf, fresh or dried3 cloves garlic, chopped1 sweet onion, sliced1 eggplant, chopped1 zucchini, peeled and chopped1 green bell pepper, seeded and chopped1 yellow bell pepper, seeded and chopped1 orange bell pepper, seeded and chopped1 red bell pepper, seeded and chopped1/2 C mushrooms, sliced3 tomatoes, diced16 oz tomato sauce3 potatoes, peeled and chopped1/2 tsp garlic powder1/2 tsp onion powder2 tbsp basilSalt and Pepper to taste
1. Heat large stockpot over medium-low heat.
2. Add olive oil, bay, garlic and onions, cook slowly while prepping other veggies, stirring occasionally.
3. Add vegetables in order as you chop: eggplant, zucchini, bell peppers & mushrooms.
4. Add tomatoes, tomato sauce and potatoes; season with garlic powder, onion powder and basil; reduce heat to low and simmer for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARIA_VIGS.
2. Add olive oil, bay, garlic and onions, cook slowly while prepping other veggies, stirring occasionally.
3. Add vegetables in order as you chop: eggplant, zucchini, bell peppers & mushrooms.
4. Add tomatoes, tomato sauce and potatoes; season with garlic powder, onion powder and basil; reduce heat to low and simmer for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARIA_VIGS.
Nutritional Info Amount Per Serving
- Calories: 262.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 446.3 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 8.9 g
- Protein: 6.2 g
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