Giambotto(Vegetable Stew) - cooking recipe

Ingredients

5 medium, unpeeled zucchini squash, washed, ends sliced off and diced
1 medium eggplant, washed, peeled and diced
2 medium potatoes, washed, peeled and diced
3 cloves garlic, finely minced
1/2 lb. fresh string beans, washed and diced
2 cans tomato sauce
1 medium onion, thinly sliced
1/4 c. olive oil
1 Tbsp. salt
1 Tbsp. pepper or crushed red pepper

Preparation

In a large saucepan, saute in olive oil the onion and garlic. Add the tomatoes, potatoes, string beans, eggplant, salt and pepper. Allow to simmer for 1 hour.
Add the zucchini squash and allow to simmer for another 1/2 hour. Serve hot in soup bowls with buttered hot Italian bread.