Ciambotta Recipe

5 from 4 votes

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Ciambotta is a hearty vegetable stew from Southern Italy. It's a delicious way to use up all the fresh summer produce like zucchini, eggplant, peppers, and tomatoes. The vegetables are simmered together in olive oil with herbs and spices, creating a flavorful and satisfying dish.

Prep Time30

Cook Time30

Total Time1

Servings: people

Author: Marcellina

Ingredients

1 onion
1 (12 ounce/350 grams) eggplant
2 (12 ounce/350 grams) large potatoes
2 (1 pound/450 grams) large red bell peppers
2 (12 ounce/350 grams) zucchini
1 cup (7 ounce/200 grams) cherry or grape tomatoes
½ cup (120ml) extra virgin olive oil (more if needed)
¾ cup (180 ml) tomato puree
½ cup (120ml) water
fresh basil leaves
Salt and pepper

Instructions

Rinse and clean all the vegetables.
Without peeling, cut the eggplant and zucchini into large cubes.
Peel the onion and potatoes. Coarsely chop the onion. Cut the potato into smaller cubes than the eggplant and zucchini because the potato will take longer to cook.
Halve the pepper and remove seeds and membranes. Cut into chunks.
Heat extra virgin olive oil in a large pan over medium heat. Add the onions and cook until softened and translucent.
Add the chopped eggplant to the pan and cook for a couple of minutes, stirring occasionally, until it starts to soften slightly.
Next, add the zucchini, bell peppers, and potatoes to the pan. Cook for another 2 minutes, stirring occasionally, allowing them to start softening.
Finally, add the cherry tomatoes and sauté with the rest of the vegetables for 1 minute.
Then, stir in the tomato puree and water. Bring everything to a simmer, cover the pan with a lid, and reduce heat to low. Let it simmer for 20-30 minutes or until the vegetables are tender but not mushy.
Once cooked through, remove the pan from heat and stir in the fresh basil for a burst of freshness.
Season with salt and pepper to taste and stir more fresh basil before serving as a side dish, either warm or cold.

Notes

Top Tips

Cut vegetables evenly: For even cooking, aim for similar sized pieces when chopping your vegetables for ciambotta.
Smaller potato pieces: Since potatoes take longer to cook, cut them into smaller pieces compared to other vegetables in the stew. This ensures they'll be tender by the time the rest is cooked.
Delay salting: Hold off on adding salt until the vegetables are partially cooked. Salt draws out moisture, and adding it too early can make the vegetables soften too much, resulting in a mushy texture. Wait until the vegetables have softened slightly but still retain some firmness, then season with salt to taste. This allows them to cook through without getting mushy while absorbing the flavor.

Nutrition