giambotta

giambottaThe cookbook describes it as Italian ratatouille. Another vegan delight. Really, I’m not kidding. It is really good. I’ve eaten it now, just plain, with pasta and just with a good chewy ciabatta roll. All worked well.

Just a little vegetable oil and the veggies and herbs: zucchini, eggplant, fennel, red pepper, tomatoes, love, potatoes, onion, garlic, lots of fresh basil.

I took the suggestion to roast the eggplant which is always tasty. The skin ended up a little tough but edible.

There a quite a few recipes out there on the interweb… with various vegetables. I’m sure most are good but I would say that for me the key ingredients were the fennel and the fresh basil so I would look for a recipe with those two ingredients or adjust a recipe to include them. I would steer clear of meat and cheese; believe me I am a fan of both but this better as a vegetarian dish I think.

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