Hello Everyone,
I was wondering if anyone has ever heard of Giambaut. I don't know if I'm spelling it correctly, just as it sounds. My grandmother said it meant vegetables all cooked together.
She would cook onions and garlic, throw in a can of crushed tomatoes or leftover sauce, big chunks of potatoes, eggplant, zucchini, peppers, summer squash OR it could be a combination of other things including cabbage or carrots. The _base_ would always be the 1st three ingredients and topped off with grated cheese.
Frederico mentioned Camponata Siciliana. But that recipe isn't posted yet.
Thanks for you input,
Gail

Hello Gail.....Brian here, Manchester England...
The dish that you are referring to is one of the all time favourite italian vegetable stews called Giambotta, which Federico, no doubt has some excellent recipes for. In the US there is a variant to this using seared steak....Bistecca Giambotta....however the classic is vegetable only and uses zucchini sliced quartered bell peppers yellow squash onions garlic and tomatoes with pecorino cheese to finish.
Here is one version for you...try it and vary to suit the memories of your Grandma's?

1/4 cup extra-virgin olive oil plus some to drizzle 1 bay leaf, fresh or dried 3 cloves garlic, 2 chopped, 1 whole cracked from skin 2 onions, sliced 2 large potatoes, peeled and chopped 1 eggplant, chopped 1 zucchini, chopped 1 red bell pepper, seeded and chopped Salt and pepper 1 (28-ounce) can fire roasted diced tomatoes 1 cup stock, chicken or vegetable 1/2 cup torn or chopped basil (10 to 12 leaves) 4 (1-inch thick) slices whole-grain crusty bread 1/2 cup grated pecorino Preheat broiler. Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil. Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

im sorry i wasnt clear enough while describing the dish i am looking for the recipe of...the vegetables (green tomatoes, italian green beans, hot peppers, sweet peppers, etc) arent cooked...they are placed in a crock with a piece of wood on top and a heavy brick(?) on to press...i think the vegetables are pressed and squeezed, with an oil and salt _base_ ...it is served cold...im sorry i cant be more specific ..thank you for your input....i appreciate it...

Hi all!

The recipe you're looking for is Giambot, a typacal recipe of Puglia (southern Italy).
My english is bad, so I _link_ you the recipe:

http://www.familycookbookproject.com/view_recipesite.asp?rid=38408&uid=1197&sid=1261