Giambotta Recipe: Tips for Making the Italian Vegetable Stew
Written by MasterClass
Last updated: Oct 11, 2024 • 2 min read
Giambotta, a vegetable-packed stew from Naples, Italy, contains an entire season in one pot. Learn more about this easygoing Italian dish.
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What Is Giambotta?
Giambotta (also spelled ciambotta) is an Italian vegetable stew. Like French ratatouille, giambotta is an ode to summer vegetables with an ever-changing ingredient list that capitalizes on a bounty of warm-weather produce. Fresh tomatoes, eggplant, and zucchini are the most common, but you can include potatoes, butternut squash, green beans, onions, and bell peppers. Giambotta is a one-pot dish, so add vegetables from slowest- to fastest-cooking.
3 Tips for Making Giambotta
In Italy, giambotta is summertime comfort food. Here’s what to know if it’s your first time making it for yourself:
- 1. Use what you have (or what you like). Giambotta can be whatever you need it to be at any given moment. Add leafy greens for a pop of color or additional protein with sliced sausage, ground meat, or a can of drained beans. Start with any ingredients that take a little longer to cook, like potatoes and eggplants, then add more delicate ingredients, like tomatoes, bell peppers, and greens.
- 2. Cut all the vegetables into the same size. To help vegetables cook at roughly the same rate, aim for an even dice. (There is no need for perfect cubes; just try for a similar size.) Learn how to dice tomatoes.
- 3. Serve with crusty bread, pasta, or creamy polenta. Serve giambotta as a side dish or light lunch, with a slice or two of toasted bread, or spoon it over pasta or polenta for a heartier main course. Learn how to make polenta at home.
Simple Giambotta Recipe
makes
prep time
10 mintotal time
40 mincook time
30 minIngredients
- 1
In a Dutch oven over medium heat, warm the oil until shimmering.
- 2
Add fennel seeds and red pepper flakes, and toast until fragrant, about 30 seconds.
- 3
Add the onion, garlic, salt, and pepper and stir to coat.
- 4
Sauté until onions begin to turn translucent, about 10 minutes.
- 5
Add the eggplant, oregano, and bay leaf, and season with additional salt and pepper as needed.
- 6
Stir to combine, and continue to cook until eggplant softens, about 6 minutes.
- 7
Add the zucchini, bell pepper, tomatoes, and water.
- 8
Cover the pot and lower the heat to a simmer.
- 9
Simmer until the flavors have melded and the vegetables are tender, about 10–15 minutes.
- 10
Remove the bay leaf and discard.
- 11
Taste the giambotta and adjust the seasoning with more salt and pepper as needed.
- 12
Serve garnished with basil and grated cheese, with crusty bread alongside.
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