Description
Ciambotta is a rustic Southern Italian vegetable stew made with eggplant, zucchini, potatoes, peppers, and tomatoes simmered in olive oil and tomato sauce. It’s hearty, colorful, and bursting with the flavor of fresh basil and summer produce.
Ingredients
Scale
- 1 onion, chopped
- 1 (12-ounce/350 g) eggplant, cubed
- 2 (12-ounce/350 g) large potatoes, diced
- 2 (1-pound/450 g) large red bell peppers, sliced
- 2 (12-ounce/350 g) zucchini, sliced
- 1 cup (7-ounce/200 g) cherry or grape tomatoes
- 1/2 cup (120 ml) extra virgin olive oil
- 3/4 cup (180 ml) tomato puree
- 1/2 cup (120 ml) water
- Fresh basil leaves
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Add diced potatoes and cook for 8–10 minutes, stirring occasionally.
- Stir in eggplant, bell peppers, and zucchini. Cook until vegetables start to soften.
- Add cherry tomatoes, tomato puree, water, salt, and pepper. Mix to coat all the vegetables.
- Cover and simmer for 25–30 minutes, stirring occasionally, until all vegetables are tender.
- Stir in fresh basil leaves and remove from heat.
- Serve warm with a drizzle of olive oil and crusty bread.
Notes
- Cook vegetables in batches to keep their texture.
- Add chili flakes for a spicy kick if desired.
- Tastes even better the next day as flavors meld together.
- Serve with rice, pasta, or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg