Ciambotta
User Reviews
5
Ciambotta
Description
Ciambotta combines a range of fresh vegetables including eggplant, zucchini, multiple pepper types, carrots, onions, potatoes, and optional hot cherry peppers, all gently cooked in olive oil. The method involves slowly sautéing followed by a long simmer, which allows the vegetables to break down into a soft, melting texture while retaining their individual flavors. The addition of hand-crushed plum tomatoes adds acidity and depth, balanced by fresh basil and mint stirred in at the end. The gentle simmering ensures a mild mingling of flavors with a natural, hearty mouthfeel.
The stew is ideally served with crusty Italian bread and grated cheese, offering a satisfying savory meal that works well as a vegetarian option or alongside protein such as chicken or sausage. The recipe can yield multiple servings suitable for family meals or meal prep.
Ciambotta can be refrigerated for several days or frozen for longer storage, and its texture can be adjusted by adding water during cooking to achieve a thinner broth if desired. The optional cherry peppers contribute a subtle heat, enhancing the flavor complexity without overwhelming the dish.
Ingredients
- 1 medium onion chopped
- 2 medium zucchini cubed
- 1 medium eggplant cubed
- 2 medium carrot chopped
- 2 large bell pepper chopped into 1" squares
- 1 large cubanelle pepper chopped into 1" squares, Italian frying pepper
- 3 medium hot cherry pepper seeded and stems removed, chopped, optional
- 5 medium potato cubed, Yukon gold variety
- 1 ounce can plum tomatoes drained and hand crushed
- 5 cloves garlic minced
- 1/4 cup basil chopped
- 2 tablespoons mint chopped
- 1/2 cup extra virgin olive oil plus extra for finishing
- salt to taste
- black pepper to taste
Instructions
- In a large high walled pot or Dutch oven saute the onion in the olive oil for a few minutes over medium-low heat. Add the garlic and cook for 2 minutes more.
- Turn the heat to medium and add in the eggplant and cook for 5 minutes, stirring frequently. Then, add in the peppers, potatoes, zucchini, carrots, and cherry peppers. Stir frequently to coat the vegetables with olive oil.
- After about 20 minutes add in the tomatoes and keep heat at a low simmer, stirring occasionally. Cover the pot, leaving the lid slightly ajar, and let the vegetables cook until very soft (about 30-40 minutes more). If at any time the veggies seem too dry add a bit of water to loosen things up and prevent burning.
- When the vegetables are soft, season the ciambotta with salt and pepper to taste. Add in all of the basil and mint and give it a stir. Drizzle more extra virgin olive oil on top before serving. Serve with crusty Italian bread and grated cheese. Enjoy!
Notes
- This recipe yields about 6 large or 8 moderate portions, making it suitable for sharing or leftovers.
- For a soupier consistency, add water gradually during cooking to loosen the stew.
- Optional cherry peppers add a mild spicy note; omit them if you prefer less heat.
- Serve ciambotta alongside chicken or sausage to add protein to the meal.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave to maintain vegetable texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 49.1g | 16% |
| Protein | 7.1g | 14% |
| Fat | 17.7g | 27% |
| Saturated Fat | 2.5g | 13% |
| Sodium | 441mg | 18% |
| Potassium | 1532mg | 33% |
| Fiber | 10.7g | 43% |
| Sugar | 14.6g | 29% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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