Giambotta is an Italian ratatouille. It can be served hot or cold. Here’s the recipe:

Giambotta
From Moosewood Restaurant Low-Fat Favorites
Serves 3-4

2 garlic cloves, minced
2 medium onions, chopped
1/4 tsp salt
2 tsp olive oil
1 small eggplant
3 small potatoes
1 fresh fennel bulb, thinly sliced (bulb part only, not the stems and fronds) (optional)
1 red bell pepper
1 medium zucchini
3 fresh tomatoes
1/4 cup chopped fresh basil (1 1/2 tbs dried)
salt and fresh ground pepper to taste

In a covered soup pot on low heat, sweat the garlic, onions, and salt in the oil for 5 to 7 minutes, stirring frequently, until the onions are translucent. Chop and add to the pot in the following order the eggplant, potatoes, the fennel, if using, the bell pepper, zucchini, and tomatoes. If using dried basil, sprinkle it into the pot now. Increase the heat slightly. Simmer for about 40 minutes or until the vegetables are tender. Stir in the fresh basil, if using, and add salt and pepper to taste.

OMG it is so good.