Italian Giambotta

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Italian Giambotta is a tasteful stew prepared from vegetables. Learn how to make/prepare Giambotta by following this comfortable recipe.
   
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• 1/4 Pound freshly mushrooms, cleaned and chopped up
• 1 Pound penne pasta
• 4 Italian fryer peppers, chopped up
• 1 Red bell pepper, little diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly chopped up
• 1 Baby eggplant, chopped up
• 3 Medium potatoes, diced
• 2 Medium zucchini, chopped up
• Salt and pepper to taste
• Olive oil as needed
Bring a large pot of salted water to a boil and add pasta to it.
Cook until al dente for about 8 to 10 minutes or according to package directions.
Remove it from the fire, drain and keep aside
Take an iron skillet and heat up a little amount of olive oil in it.
Add onions and fry until translucent.
Add remain of the vegetables, season with table salt and pepper and bring in it to a simmer, stir well and cover the pan.
Let cook on a low heat up for 20 minutes, keep stirring.
Remove the cover and carry on to cook veggies until tender and no cooking liquid remains in the skillet for about 15 minutes more.
Combine the cooked pasta with the Vegetable Stew, flipping until coated and heated through.
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