Ciambotta (Italian Vegetable Stew)
Ciambotta is a classic Italian summer vegetable stew. It's the Italian version of French Ratatouille and it's incredibly versatile. It can be served as main course, side dish, or with pasta, fish, or meat.
Servings: 4 people
Calories: 295kcal
Equipment
Ingredients
- 1 Medium Eggplant diced
- 1 Medium Zucchini diced
- 2 Bell Peppers red and yellow, diced
- 2 Medium Potatoes peeled and cubed
- 10-15 Cherry Tomatoes chopped
- 1 can Chopped Tomatoes
- 1 Medium Onion chopped
- 4 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Fresh Basil (or 1 teaspoon dried)
- a pinch Red Pepper Chili Flakes optional
- ½ teaspoon Smoked Paprika optional
- Salt & Black Pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and cook until translucent (2-3 minutes).
- Add the remaining chopped vegetables, and cook for 5 minutes, stirring occasionally.
- Finally, add the canned tomatoes and ½ can of water (using the empty can from the tomatoes).
- Season with salt, pepper, smoked paprika and chili flakes (if using). Add the basil leaves as well and stir.
- Lower the heat, cover, and simmer for 25–30 minutes, stirring occasionally, until all vegetables are tender and the sauce thickens.
Notes
- Use the best-quality olive oil you can, as it’s key to the flavor.
- Ciambotta tastes even better the next day, once the flavors have blended.
- Adjust cooking time depending on the size of your vegetable chunks. Cook until all vegetables are fork tender.
Nutrition
Calories: 295kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 168mg | Potassium: 1299mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2494IU | Vitamin C: 130mg | Calcium: 80mg | Iron: 3mg
