Ciambotta (Italian Summer Vegetable Stew)
Ciambotta, a rustic and flavorful vegetable stew, is a classic Italian dish that perfectly combines the vibrant colors and natural sweetness of summer vegetables. This recipe, traditionally served as a side dish, is a wonderful way to celebrate the abundance of fresh produce, creating a hearty and wholesome addition to any meal. Made with peppers, zucchini, potatoes, eggplant, cherry tomatoes, onions, and fragrant basil, it’s as versatile as it is delicious. Whether you serve it with grilled meats or as a vegetarian main, Ciambotta will surely delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bell Peppers | 600g |
| Zucchini | 570g |
| Potatoes | 350g |
| Eggplant | 235g |
| Cherry Tomatoes | 250g |
| White Onions | 140g |
| Water | 300g |
| Tomato Paste (Polpa di Pomodoro) | 210g |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
-
Prepare the Vegetables:
Begin by washing and preparing all the vegetables. Slice the bell peppers in half, removing the seeds and white membranes, then cut them into large chunks. Peel the potatoes, halve them lengthwise, and then cut them into bite-sized pieces. Similarly, cut the eggplant into chunks, and do the same with the zucchini, first slicing them lengthwise. Cut the cherry tomatoes in half, and finally, thinly slice the white onions into wedges. -
Cooking the Vegetables:
In a large casserole or Dutch oven, heat a generous drizzle of extra virgin olive oil over medium heat. Once the oil is hot, add the sliced onions and sauté them for a few minutes until they become soft and translucent. Then, add the potatoes, bell peppers, zucchini, and cherry tomatoes to the pot, stirring to combine. Season with salt and black pepper to taste. -
Add the Tomato Paste and Water:
After the vegetables have been sautéing for a few minutes, add the tomato paste (polpa di pomodoro) to the pot and stir to coat the vegetables evenly. Next, pour in the water to help the vegetables cook gently. Add the fresh basil leaves, which should be washed and dried before being added to the mix. -
Simmer and Cook:
Cover the pot with a lid, reduce the heat to low, and allow the Ciambotta to simmer for about 25-30 minutes, or until the vegetables are tender and fully cooked. Check occasionally and stir gently to ensure the dish doesn’t stick to the bottom of the pot. You may need to add a bit more water if it looks too dry during cooking. -
Finish and Serve:
Once the vegetables are tender and the stew has developed a rich, flavorful sauce, remove the pot from the heat. Adjust the seasoning with additional salt, pepper, or fresh basil as needed. Serve the Ciambotta hot as a side dish or as a main course with crusty bread for a complete meal.
Serving Suggestions:
- Serve Ciambotta alongside grilled meats, such as chicken or lamb, for a flavorful and hearty meal.
- Pair with crusty bread or couscous to soak up the delicious juices.
- Enjoy it as a light vegetarian main course or as part of a Mediterranean-inspired spread.
This recipe is perfect for warm summer evenings when fresh vegetables are at their peak, but it can be enjoyed year-round with seasonal variations. The slow cooking process allows the flavors to meld beautifully, creating a delicious, aromatic dish that is both comforting and nourishing.
