Ciambotta Recipe (Italian Summer Vegetable Stew)

Ciambotta is a classic southern Italian recipe featuring a stew of fresh summer vegetables. This fresh and delicious dish is simple to put together and great served on it’s own or with a side of bread and sprinkle of parmesan cheese. 

If your garden is overflowing with fresh summer vegetables, you need to make this delicious Ciambotta recipe. Known also as Giambotta, this classic Italian vegetable stew is a great way to highlight all of your summer produce. 

For more Italian vegetable recipes, be sure to try my fan-favorite Eggplant Caponata, Zucchini Scarpaccia, or Italian Roasted Vegetables. If you love eggplant, give this Easy Eggplant Parmesan or Pasta alla Norma recipe a try! 

What is Ciambotta? 

Ciambotta is a traditional Italian vegetable stew that originates from southern Italy, particularly the regions of Calabria and Campania. It is known for its simplicity and use of seasonal vegetables. 

The dish typically includes a variety of vegetables such as tomatoes, bell peppers, onions, zucchini, eggplant, and potatoes. These vegetables are sautéed in olive oil and then simmered together until tender, allowing their flavors to meld.

Ciambotta is often seasoned with herbs such as basil and sometimes parsley, and includes garlic for added flavor. It can be served as a side dish or a main course, and is especially popular during the summer months when fresh produce is plentiful and at their peak freshness. 

This stew is hearty and comforting, showcasing the flavors of Mediterranean cuisine. It’s light enough to enjoy in the summer months and is excellent served with a side of crusty bread.

Italian Ratatouille 

Ciambotta is also know as Italian ratatouille as it features of medley of fresh vegetables. However, in classic French ratatouille the vegetables are layered and baked, while this version sautés the veggies on the stovetop. 

The ingredients for classic ratatouille is similar to ciambotta with tomatoes, onions, bell peppers, eggplant, and zucchini. Some versions include diced potato and vary with additions like cannellini beans, mint leaves, and green beans. 

The beauty of this dish and most Italian dishes, is that it tastes even better the next day. Whether it’s your first time making Ciambotta or you’ve had a family recipe you’ve been making for years, you’ll love the simplicity and ease in this flavorful dish. 

Ingredients and Variations

• Eggplant: Use classic Italian eggplant for this recipe. You can peel the eggplant or keep the skin on. 
• Zucchini: You’ll need about 2-3 medium zucchini. Summer squash or yellow squash can also be used. 
• Potatoes: I like to add small diced Yukon gold potatoes to this recipe. You can add whatever potatoes you like or omit them. 
• Bell Peppers: Use a sweeter bell pepper like a yellow or red bell peppers. Sweet peppers work too. 

• Onions: You can use red onion or a medium yellow onion in this dish. 
• Garlic: Fresh minced garlic adds so much flavor. Add as much as you like according to personal preference. 
• Tomatoes: Use canned San Marzano canned tomatoes for best flavor. You can also use diced fresh tomatoes or plum tomatoes. Feel free to add some tomato paste to deepen the flavors. 
• Oil: Extra virgin olive oil or classic olive oil is best. 
• Seasonings: I season the ciambotta with kosher salt and black pepper. You can add other seasonings like dried oregano, red pepper flakes, or Italian seasoning. 
• Basil: Fresh basil is the classic way to finish this authentic Italian stew recipe. Add other fresh herbs like chopped Italian parsley or mint.  

How to Make Ciambotta

Classic Italian Ciambotta is an Italian summer vegetable stew that’s the best way to use up summer produce. To start, you will need a very large pot or dutch oven to hold all of the vegetables and allow room to cook. 

Step 1: cook onions and garlic

Start by heating a large pot or dutch oven over medium-high heat. Add in the olive oil, onions, and garlic and cook for about 2-3 minutes, until the onions have softened. 

Step 2: add in the veggies 

Add in the eggplant cubes, diced zucchini, bell peppers, and diced potatoes. Continue cooking, stirring occasionally until the vegetables start to soften; about 15 minutes. 

Step 3: stir in tomatoes

Next, add in the tomatoes. Reduce heat to medium and continue to cook, stirring occasionally until all of the vegetables have softened. If the mixture starts to get too dry, you can add in a little water to loosen it up. 

Step 4: finish with fresh basil and serve

Remove the cooked ciambotta from the heat and stir in chopped fresh basil and other fresh herbs you like. Serve immediately or at room temperature. 

How to Serve Ciambotta

This dish is classically served as a stew along with a piece of crusty bread. You can also sprinkle a generous amount of parmigiano reggiano over top to add a salty and cheesy bite. 

I like to serve mine on top of toasted bread for a simple and delicious crostata. It’s delicious served warm or at room temperature. 

You can also toss the ciambotta with some pasta to make a simple and delicious summer veggie pasta. You’ll love the versatility of this dish and that it keeps well and is extra delicious the next day. 

Recipe Tips

• I like to peel the eggplant before dicing into cubes, but you can keep the skin on if you’d like.
• Make sure you dice the potato into smaller pieces so it cooks at the same time as the other ingredients. 
• Instead of canned tomatoes, you can add in fresh diced tomatoes. 
• Serve with crusty bread and a sprinkle of parmesan cheese if desired. 
• Store leftover ciambotta in an airtight container in the refrigerator for up to five days. 

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