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Italian Vegetable Stew (Giambotta)

My mother and brother are in town this week.  What did they decide upon for our first Sunday family dinner in a long time?  Italian Stew of course.  This is the one dish of my mothers that my brother loves the most.  She serves it on top of Pasta.  It cooks down to be a tomato based sauce.  Traditionally it is a chunky Vegetable Stew.



1/4 cup Extra Virgin Olive Oil
3 Cloves Garlic, chopped ($.20)
2 Onions ($1.00)
1 large Eggplant, skin peeled and diced ($1.54)
1-pound Zucchini sink peeled and diced ($3.78, could be free if you grow your own)
1 Red Bell Pepper, seeded and diced (optional)
1 28-ounce Tomato Sauce ($1.72)
1-Tablespoon Garlic Powder
1-Tablespoon Oregano
1 Pound Penne Pasta ($2.08)


  • Put on a large pot of water to boil for pasta.
  • In a large dutch Oven add Oil and diced Onions, Zucchini, Eggplant and Garlic.
  • Season with Salt and Pepper and allow to cook over low for 10 to 15 minutes stirring occasionally.
  • Add pasta to boiling water.
  • Once veggies start to cook down slightly, add tomato sauce and additional garlic powder and oregano.
  • Stir and cook until vegetables are cooked down and soft but still maintain their shape.
  • Drain pasta.
  • Serve vegetable stew on top of pasta and top with Parmesan and Romao cheese blend.
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