Ciambotta (Italian Summer Vegetable Stew)

Ciambotta recipe is Italian summer vegetable stew.

Ciambotta (Italian Summer Vegetable Stew)

Ciambotta is a classic Italian vegetable stew using summer produce. This traditional southern Italian dish is great served warm, at room temperature, or used to top crostini.

Course Main Course

Cuisine Italian

Keyword ciambotta

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 110kcal

Author Angela Allison

Equipment

large dutch oven or pot

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, cut into bite-sized pieces
1 medium eggplant, peeled and cut into bite-sized pieces
½ pound Yukon gold potatoes, cut into bite sized pieces
2 bell peppers, diced
28 ounces San Marzano tomatoes, crushed
¼ cup fresh basil, chopped
kosher salt and pepper to taste
bread for serving, optional

Instructions

Heat oil in large dutch oven or pot over medium-high heat. Add in the onion and garlic and cook, stirring frequently, until softened; about 2-3 minutes.
Once the onions have softened, add in the cut zucchini, eggplant, potatoes, and bell pepper. Season with salt and pepper. Stir and cook over medium high heat for about 15 minutes until mixture starts to soften.
Add in the can of crushed tomatoes and reduce heat to medium. Continue to cook, stirring frequently, until the vegetables have softened; about 20 minutes.
Remove the pot from the heat and stir in the chopped fresh basil. Season with kosher salt and black pepper to taste. Serve with crusty bread and a sprinkle of parmesan cheese (optional).

Notes

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.

Nutrition