VEGETABLES ALLA NAPOLITANA Giambotto alla Napolitana
A flavorful vegetable stew with Italian influences.
Ingredients
- 1/4 each Onion
- 2 each Green bell peppers
- 1 each Eggplant
- 1 each Potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 cup Canned tomatoes
- 1 each Zucchini
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Instructions
- 1Chop the onion. Remove the seeds and stems from the peppers and slice or shred them coarsely. Peel and cube the potatoes, eggplant, and zucchini.
- 2Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the tomatoes and cook for a few minutes.
- 3Add the potatoes to the onion and tomatoes. Cook for about 5 minutes, then add the peppers. Finally, add the eggplant, zucchini, salt, and pepper. Continue cooking until the vegetables are tender but still whole and firm, about 10 minutes.
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