"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Monica’s Gimboltta Recipe

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This recipe for Monica’s Gimboltta, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Jasa
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp Olive Oil

1 Large Onion, Sliced

6 Cloves of Garlic, smashed

2 Medium Potatoes, Chopped

2 Medium Zucchini, Chopped

1 Yellow Bell Pepper, Chopped

1 Eggplant, Chopped

2 Carrots, Peeled and Chopped

1 16 oz. Can Crushed Tomatoes

1 Cup Vegetable Stock

1 Tsp Crushed Red Pepper

1 Tsp Oregano

1 Tsp Thyme

½ Cup Grated Parmesan Cheese

Salt and Pepper to Taste

Fresh Basil

Directions:
Directions:
Sautee the Onions in the Olive Oil over medium heat until soft but not brown. Add the Garlic and Potatoes and cook about 10-15 minutes more until the potatoes are just beginning to soften. Season this mixture with Salt and Pepper. Add the carrots cook for 5 minutes, then add the Bell Pepper, Zucchini and finally the Eggplant. Season on top of the Eggplant with more Salt and Pepper. Stir well and let cook covered for about 10-15 minutes, stirring occasionally. Add the Crushed Tomatoes, Stock, Crushed Red Pepper, Oregano, Thyme and Cheese. Cook uncovered for about 5 minutes more. Serve hot with Fresh Basil on top. Enjoy!!

 

 

 

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