Giambotta

• 2 garlic cloves, minced
• 2 medium onions, chopped
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 small eggplant
• 3 small potatoes
• 1 fresh fennel bulb, thinly slice the bulb part only
• 1 medium zucchini
• 3 fresh tomatoes
• 1 red pepper (if you really want it)
• 1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil
• salt and pepper

1. Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
2. While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
3. Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
4. Increase heat and simmer for 40 minutes until vegetables are tender.
5. Add salt and pepper to taste.

garlic, onions, salt, olive oil, eggplant, potatoes, fresh fennel bulb, zucchini, tomatoes, red pepper, fresh basil, salt

Taken from www.food.com/recipe/giambotta-277910 (may not work)