You will need:

  • 1-28 ounce can of whole Italian plum tomatoes
  • 1-cup of vegetable stock.
  • 1-large onion chopped into small pieces
  • 3-medium potatoes cubed
  • 1- small eggplant cubed
  • 1-red bell pepper cut in small pieces
  • 4-cloves of garlic sliced
  • A hand full of string beans cut in half
  • 1-zucchini cut into bite size cubes
  • mushrooms about 4 ounces cut into quarters
  • 2-bay leaves
  • 2-tablespoons of extra virgin olive oil
  • 1- tsp Salt 
  • 1- tsp fresh black pepper


  1. In a large pot heat the olive oil and sauté the onions and garlic for 2 minutes.
  2. Then add the potatoes, eggplant, salt and pepper and sauté this for 5 minutes.
  3. Now add the plum tomatoes and all their juice, stock and bay leaves. Bring this to a boil. Lower the heat to a simmer and continue to simmer covered for 10 minutes.
  4. Now add the balance of the ingredients and simmer 20 minutes un covered, stirring several times.
  5. Remove the bay leaves and taste for salt and pepper and add if necessary. Try a potato and a eggplant and if they are done so is the Giambotta! I serve this with some grated Romano cheese and a drizzle of extra virgin olive oil. As far as vegetables you can use whatever you prefer just be sure to add the vegetables that take longer to cook, first. 

– Daniel Mancini