Italian Giambotta with Sausage

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Italian Giambotta with Sausage

Ingredients:

Olive oil
1 medium onion, diced
2 cloves garlic, minced
8 button mushrooms, halved
1 pound of cooked Italian link sausage, hot or mild, sliced
3 large Anaheim peppers, seeded, 1 inch dice
1 red or orange bell pepper, seeded, 1 inch dice
1 baby eggplant, sliced thinly
2 large tomatoes, large dice
2 russet potatoes, scrubbed, peeled, 1/2 inch dice
1 cup green beans, blanched
2 zucchini, sliced 3/4 inch
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

In a couple of tablespoons of olive oil, sauté the onions and garlic until they are soft and fragrant. Add the mushrooms and give them a little color. Then add all of the remaining ingredients and bring to a good simmer. Cover the pot and continue to simmer for about twenty minutes until the potatoes are starting to get tender.

Remove the lid and continue to simmer for about 15 minutes. The classic preparation requires that you cook until the liquid is almost gone. I like mine a bit saucy. Check for seasoning at the very end. The type of sausage you used will determine how much salt and Naughty Nelly's Deadly Twelve Pepper Blend you need to balance the dish.

CHEF’S NOTE: Giambotta is similar to a Ratatouille dish, but it contains potatoes, this one even includes sausage. You can add chicken in place of the sausage or in addition. I have also seen versions with penne pasta in them. You would add the cooked pasta right at the end of the preparation.

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