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Ciambotta

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Ciambotta is a rustic Italian vegetable stew bursting with fresh summer produce, combining tender eggplant, zucchini, peppers, and tomatoes for a comforting and flavorful dish.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium eggplant, diced
  • 2 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 large tomatoes, peeled and chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic, sauté until translucent.
  3. Add diced eggplant and cook for 5 minutes until slightly softened.
  4. Stir in the zucchini and bell peppers, cooking for another 5-7 minutes.
  5. Add chopped tomatoes, dried oregano, salt, and pepper. Stir well.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until vegetables are tender.
  7. Remove from heat and stir in fresh basil and parsley.
  8. Adjust seasoning if needed and serve warm.

Notes

Serve Ciambotta with crusty bread or over polenta for a hearty meal. It also tastes great chilled the next day as leftovers.

Find it online: https://busymomsimplenutrition.com/ciambotta-traditional-italian-vegetable-stew/