"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Monica Jasa
Added: Tuesday, November 4, 2008


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

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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