Giambotta (Italian Vegetable Stew)


Olive oil
3 large garlic cloves, crushed
4 med tomatoes, cored, seeded and chopped
8 -10 button mushrooms, sliced
1 medium eggplant, diced
2 medium young zucchini, sliced
1 med onion, sliced
1 med red pepper diced
4 med thin skin potatoes cut into wedges
Salt & freshly ground pepper
4 large eggs at room temperature

Heat a little oil in a large heavy bottomed pot and gently sauté the garlic, tomatoes, mushrooms, eggplant,
potatoes, zucchinis and onion with a 1/2 cup of water, salt and pepper, simmering on low heat until potatoes are
fork tender, stirring now and again tasting for seasoning, about 20 - 30 minutes.

Carefully crack the eggs on top of the vegetables and broth making sure that they do not touch the sides of the
pot or each other, cover and cook until the eggs are set about 2 - 3 minutes or until desired doneness.

To serve, spoon a generous mound of veggies into individual flat soup bowls, topped with an egg and sprinkle
with more ground pepper.

Serves 4