Giambotta

2 to 3 tablespoons olive oil
1 large onion, coarsely chopped (about 1-1/2 cups)
2 medium green and/or red peppers, coarsely chopped (about 2 cups)
6 large cloves garlic, minced
2 large ripe tomatoes, chopped (or one 14.5-ounce can whole tomatoes chopped, with juices)
1 tablespoon dried oregano (or use fresh if available)
3 pounds yellow squash, zucchini, and/or eggplant, cut into approximately 3/4-inch pieces (about 6 cups)
8 ounces coarsely chopped mushrooms
1 tablespoon additional oregano
salt and pepper to taste
freshly grated Parmesan cheese for garnish

Heat olive oil in large skillet or sauté pan over medium-high heat. Add the onions and peppers. Sauté until tender, about 10 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, 1 tablespoon oregano, some salt and pepper. Cook just until the tomatoes break down, about 5 minutes. Add the squash, zucchini, eggplant and mushrooms. Sprinkle with the additional oregano, salt and pepper. Cover and cook over medium heat until very tender, about 30 minutes. Stir occasionally and add additional tomato juices or a little water if needed. Serve over rice. Garnish with the grated cheese.

Serves 4



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