Giambotta is an Italian vegetable stew. My mother and grandmother used to make it with potatoes, tomatoes, zucchini, peppers, onions and anything else they had on hand. I got the idea for my Grilled Eggplant Giambotta from a spicy hot Indian dish called Baingan Bhartha, which is made with grilled eggplant, tomatoes and a host of aromatics and served over rice. Italian spices are much more mellow than those used in Indian food so I often wondered if I could make this dish using Italian seasonings and still have the same level of spice that the Indian version has. I grilled the eggplants on the barbeque grill, then made a chunky sauce with plum tomatoes, onions and garlic. I seasoned it with ground fennel, crushed red pepper and a combination of dried thyme, oregano and marjoram and let it all cook down to a thick and saucy stew. Since we eat so much rice, I opted to serve the Giambotta on a bed of orzo and topped it off with a sprinkling of Pignoli Parmesan. You can skip the orzo and enjoy it with a few slices (or an entire loaf) of Italian bread. This Eggplant Giambotta is so full of goodness that you can “mangiare a proprio piacimento”, which means “eat to your heart’s content”. Thanks for being Vegi-curious.
Eggplant Giambotta with Pignoli Parmesan
8 plum tomatoes (or 1 can Italian plum tomatoes)
1 large eggplant (about 2 pounds)
1 large onion, chopped
4 large garlic cloves, minced
1 teaspoon fennel seeds, ground in spice grinder
1 to 2 tablespoons dried oregano
1-1/2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon crushed red pepper
2 teaspoons sugar
Salt and pepper to taste
cooked pasta, such as orzo
Bring a medium pot of water to boil. Using a knife, score an “x” into the blossom end of the tomatoes. Place tomatoes in water long enough for skin to soften and peel away from the flesh of the tomatoes. Place in a colander and when cool enough to handle, remove skins. Place tomatoes in food processor and process until chunky.
Slice eggplants crosswise into 1” thick slices. Preheat outdoor grill on medium heat. (It’s not necessary to coat the grates with oil, but you may do so if you like.) Place eggplants on grill and cook until grill marks appear on both sides. Remove to cutting board and cut slices into quarters or sixths. Set aside.
Heat a large non-stick skillet over medium-high heat. Add onions and saute until they start to brown, adding water 2 tablespoons at a time to prevent sticking. Add garlic and ground fennel and cook another minute. Add remaining ingredients and cook tomatoes until start to thicken. Add eggplants and continue to cook until desired tenderness (about 10 minutes). Sprinkle top with Pignoli Parmesan. Remove from heat and serve over rice or pasta. Top with Pignoli Parmesan.
¾ cup pignoli nuts
6 tablespoons nutritional yeast
½ teaspoon lactic acid or lemon juice
Place all ingredients in mini-chopper and process until grainy. Be careful not to over process into a butter.