Grandma'S Giambotta

• 3 T olive oil, divided use
• 1 large yellow onion, roughly chopped
• 1 large clove garlic, minced
• 2 zucchini, cut into 1" chunks
• 1 large eggplant, cut into 1" chunks and pressed with paper towels to remove some of the moisture from the eggplant
• 2 potatoes, cubed
• 4 Italian fryer peppers, cut into chunks
• 1 28 oz can plum tomatoes
• 1 cup low sodium vegetable broth
• 1/2 cup white wine
• 1 T each chopped fresh parsley and oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp cinnamon
• 1 15 oz can cannellini beans, rinsed and drained
• Salt and pepper to taste
• Fresh grated pecorino romano

1. Preheat oven to 425 deg. Spread zucchini and eggplant on a cookie sheet lined with foil, drizzle with 2 T olive oil and sprinkle with salt. Roast in oven 40 minutes, stirring occassionally. While vegetables are roasted, saute the garlic and onion in a large heavy bottom saucepan over medium heat until soft and just starting to turn golden. Add in potatoes and peppers, cook for 5 minutes. Add in tomatoes, breaking up with back of spoon. Stir in wine, broth, herbs, cinnamon and red pepper. Stir in roasted vegetables. Let simmer on medium low heat 25 minutes. Stir in beans. Check seasoning, add salt and pepper to taste. Let simmer another 10 minutes. Serve with fresh grated pecorino romano or parmesan cheese.

olive oil, yellow onion, clove garlic, zucchini, eggplant, potatoes, italian fryer peppers, tomatoes, vegetable broth, white wine, t, red pepper, cinnamon, cannellini beans, salt, pecorino romano

Taken from www.epicurious.com/recipes/member/views/grandmas-giambotta-1202655 (may not work)