Jumboth (Giambotta)

Hmmm. . . Jumboth.  This is how I always heard it said growing up in my Italian family.  Mom was making “Jumboth” for dinner.  Just a delicious sausage and vegetable stew soup.    We all had backyard gardens (if not, your grandparents or neighbors did) so fresh veggies were always plentiful.   Cut it all up, put it in the pan and wait.  It is a healthy, hearty, comforting, conversation stirring meal.  Well, when I decided to post this recipe, I thought I would first look on-line to research the origin of “Jumboth”.  This is when I learned that it is really called “Giambotta”.  Giambotta?  I looked it up and it means “mixture or everything”.  Giambotta is from Southern Italy, and as we are Sicilian, it would make sense that my mother made it so good and so often in the summer.  Also, it has so many variations.  I mean hundreds!  From chicken to sausage to hot dogs and so many different vegetables. 

With that being said, I am posting my mother’s original recipe.  This is what I grew up eating and loving.  This is what I have taught my kids to make and what will be handed down in our family.  Jumboth.  We use hot pepper and hot Italian sausage in ours.  If you do not like spicy food then you can use a mild Italian sausage and green peppers instead of hot peppers.  I am sure you will enjoy this recipe :)

Ingredients:
6 links hot Italian sausage (cut into 1" pieces)
1 very large onion or 2 small (I cut it in half and then slice it)
8 - 10 Hungarian peppers (sometimes I mix Hungarian and long green peppers) cut them into strips, I leave some of the seeds in them (for extra heat)
3 - 4 medium Zucchini (half them, then slice into 1" thick pieces, if they are small just cut them into whole rounds)
2 medium Eggplants (again 1" pieces)
1 35 oz can Cento whole tomatoes in puree (Cento is my favorite but if you can’t find it use any whole tomatoes in puree)
Olive oil
Salt and pepper

Directions:
Heat up the olive oil in a large saucepan (I use a 10 quart) and add the sausage.  While the sausage is cooking, cut up the onions and peppers and add them to the pan.  Cook until the onions and peppers are slightly translucent.  While those are cooking, cut up the zucchini then add that, while that is cooking cut up the eggplant and add that.  Then let it all cook until the veggies are all a little soft and translucent.  Leave all of the liquid from the vegetables in the pan.  Then squish your tomatoes into the pot.  I like to squish them with my hand and take off the stem area.  Add salt and pepper and let it go.  I bring it to a boil and then let it simmer for about 2 hours. The veggies get all soft and sink down into the juices. 

It is best served with crusty Italian bread for dipping.  The leftovers are the best.  It all melds together overnight and tastes even better (and hotter) the next day.  I really suggest you give this a try.  It may not be pretty but it tastes amazing :)

I remember the first time I made this for Tonia.  She was terrified by the eggplant and hot peppers; she only put a half spoonful into her bowl.  She immediately went back for more and then grabbed a second bowl after that!  She thought it was Mangialicious!