Giambotta or Italian Vegetable Stew is a great starter for Sunday dinner.  I like it because you can use any vegetable you want. We used the eggplant and zucchini I had in my fridge.


  • 3 tbsp Olive Oil / 2 tbsp Olive Oil
  • 1 Onion Chopped
  • 1 Green Pepper diced
  • 2 tsp Minced Garlic
  • 1 Eggplant cubed
  • 2 Zucchini sliced then quartered
  • 2 pints Cherry Tomatoes (with stem cut out)
  • 1) 28 oz can Tomato Sauce
  • 1 package of Sweet Italian Sausage Links
  • 1 package of Hot Italian Sausage Links

In a medium stock pot, heat the olive oil on medium heat. Saute the onion and green pepper for about 5 minutes. Add the garlic and saute for 1 minute. Reduce heat to low and add tomato sauce, eggplant and zucchini and cook for about 10 minutes. Heat 2 tbsp olive oil in a large skillet on medium heat, cut the sausage links in thirds and cook until browned (about 5 minutes). Add the sausage and cherry tomatoes to the stock pot and reduce heat to a simmer. Simmer for about an hour and a half or until the sausage reaches an internal temperature of 165 degrees.

Hope you enjoy it as much as my family did!




3 thoughts on “Giambotta

  1. Oh my goodness – I love italian food; everything that comes with it. I will really need to try it out! Can’t wait for it tbh; its too late now here in Germany…
    & by the way you are having a great Blog. Please keep up the great work! I am really enjoying your Blog, even tho I haven’t read a lot yet. I already fell in Love.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s