Ciambotta - Italian Vegetable Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 zucchini, diced 2 zucchini, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the diced bell peppers, eggplant, zucchini, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, vegetable broth, dried basil, dried oregano, and dried thyme. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the vegetables are tender.
6. 6.
   Serve the Ciambotta hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse the eggplant thoroughly before adding it to the stew.

Tips & Tricks

• For a heartier version, you can add cooked Italian sausage or cannellini beans to the stew.
• Serve the Ciambotta with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added flavor.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew tastes even better the next day, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Ciambotta as a main course, accompanied by crusty bread to soak up the flavorful juices. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Present the Ciambotta in a rustic ceramic bowl or a cast-iron skillet to enhance its traditional Italian charm. Garnish with fresh basil leaves for a pop of color.