Nourish the Budding Lotus

Giambotta

Eggplant.

Some people love it and some people really dislike it.  I even know someone who passionately dislikes it.  Personally, I am a big fan, and am always looking for something different to do with it.  This past fall I discovered Giambotta while I was cleansing and looking through cookbooks for recipes that could fit into the phase of the cleanse that I was currently on.

Cleansing is a great way to step back and gain some perspective on how my body feels eating certain foods, and how I can actively promote my physical well-being.  I have tried a few cleanses in the past few years, but the one that I have found the most rewarding and compassionate is from the book If the Buddha Came to Dinner: How to Nourish Your Body to Awaken Your Spirit by Hale Sofia Schatz.  During the first phase of the cleanse you eat mostly vegetables, so Giambotta was a great choice.  It is a hearty stew, and is very nurturing during the winter months.

It is described in the cookbook Moosewood Restaurant Low-Fat Favorites (where I discovered it) as an Italian version of the French Ratatouille dish, and I have to say, I agree.  It reminds me of Ratatouille, and the potatoes definitely “frenchify” it.  My french sweetheart was definitely happy with it!

I have modified the recipe changing a few ingredients and quantities from the original recipe.  So, with no further ado, here my Giambotta recipe.  Stew and enjoy!

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Giambotta

In a covered soup pot over low heat, sweat the garlic, onions and salt in the oil for 5 minutes, stirring frequently until the onions are translucent.

*Special note on the eggplant:  Be sure to taste a small piece of the raw eggplant to make sure that it is not bitter.  If it is bitter, chop it and put it in a bowl coated the eggplant with salt, and let it sit for about 1 hour.  This will help the bitterness release (you should have liquid draining out while it is sitting).  Be sure to use less salt in the cooking process if you have already salted the eggplant.

Chop the eggplant, potatoes, celery, pepper, and zucchini and add to the pot in that order.  Then add the tomatoes.

Increase the heat slightly and let the ingredients stew for about 30 minutes.  Personally I like my vegetables to still have a bit of crisp to them, but if you want your stew softer, let it cook for 5-10 more minutes.

Stir in the basil and add salt and pepper to taste.

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Enjoy!