Giambotta

Everyone knows what ratatouille is. The main ingredients are garlic, onions, tomatoes, zucchini, eggplant, capsicum/peppers and herbs. It's light, healthy and an awesome way to increase your veggie intake. :)

The Italians have their own version of ratatouille called giambotta. Similar ingredients, different herbs and in my opinion, so much tastier!

Now, this giambotta recipe is pretty flexible - if you hate zucchini, supplement it with eggplant, if you prefer green capsicums to red, then use green. Play around with the types of vegetables and make the giambotta to suit your own tastes.

Giambotta

(Serves 2)

Olive oil

2 cloves garlic, crushed

1/2 onion, finely sliced

5 button mushrooms, quartered (I tend to use tinned champignons if the veggie crisper is looking a bit pathetic and empty!)

1 zucchini, cut into chunks

1 red capsicum/bell pepper, cut into chunks

1 chilli, deseeded and sliced

3/4 cup vegetable (or chicken) stock

3 ripe Roma tomatoes (or 1/2 tin of tomatoes), chopped into large chunks

Freshly shredded basil

Salt and pepper

Heat a splash of olive oil in a large non-stick pot or pan. Over medium heat, saute the garlic, onion and mushrooms until the onion has softened a little.

Add the zucchini, capsicum and chilli and saute for a minute or two. Add the stock, turn the heat down and simmer very gently for about 5-10 minutes. Add the tomatoes then simmer for a further 10 minutes or until the veggies are very tender and the stock has been mostly absorbed.

Stir in the fresh basil and season well with salt and freshly cracked black pepper.

Serve the giambotta topped with a fried egg or plenty of crusty sourdough bread to mop up the veggie juices.

Alternatively, blend the giambotta for a sneakily healthy pasta sauce that the kids will never know is made up of veggies!