_Giambotto alla Napolitana_
1/4 onion
An eggplant
A few tablespoons oil
Fresh or canned tomatoes
Two or three green peppers
One or two potatoes
Salt, pepper
Zucchini
Zucchini are a kind of small squash for sale in groceries and markets
of the Italian neighborhoods of our large cities. Summer or winter
squash, ripe cucumber or even pumpkin make good substitutes.
Chop the onion and fry in oil. The other vegetables should be in
proportion to each other. For example, if there is a cupful of each of
the other vegetables when they are cut up, use a cupful of tomatoes
unless you wish the tomato flavor to be very pronounced. Peel and cube
the potatoes, eggplant and squash. Remove the seeds and stems from the
peppers and slice or shred them coarsely. Add the tomatoes to the
onion and oil. After that has cooked a few minutes add the potatoes.
When they are half done, put in the peppers, lastly the eggplant,
squash, and salt and pepper. Continue cooking until the vegetables are
tender but still whole and firm.
_Roma Pavilion Restaurant, Chicago._