• 1/4 Pound fresh mushrooms, cleaned and sliced
• 1 Pound penne pasta
• 4 Italian fryer peppers, sliced
• 1 Red bell pepper, small diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly sliced
• 1 Baby eggplant, sliced
• 3 Medium potatoes, diced
• 2 Medium zucchini, sliced
• Salt and pepper to taste
• Olive oil as needed
How to make Italian Giambotta:
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Bring a big pot of salted water to a boil and add pasta to it.
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Cook till al dente for about 8 to 10 minutes or according to package directions.
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Remove it from the fire, drain and keep aside
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Take an iron skillet and heat a small amount of olive oil in it.
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Add onions and fry till translucent.
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Add rest of the vegetables, season with salt and pepper and bring it to a simmer, stir well and cover the pan.
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Let cook on a low heat for 20 minutes, keep stirring.
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Remove the cover and continue to cook vegetables till tender and no cooking liquid remains in the skillet for about 15 minutes more.
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Combine the cooked pasta with the Vegetable Stew, tossing till coated and heated through.
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