Ciambotta

5 from 7 votes

Ciambotta is a delightfully nourishing stew made from summer vegetables, like zucchini, eggplant, peppers, potatoes, and tomatoes. Topped with fresh herbs and grated cheese, this is one of our family favorites.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

1 medium onion chopped
2 medium zucchini cubed
1 medium eggplant cubed
2 medium carrots chopped
2 large bell peppers chopped into 1" squares
1 large Italian frying pepper (cubanelle) chopped into 1" squares
3 medium cherry peppers seeded and stems removed, chopped, optional
5 medium Yukon Gold potatoes cubed
1 28 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 and 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

Recipe makes 6 large bowls or 8 moderate-sized portions.
Ciambotta can be served on the thicker or thinner side. For more of a soupy texture add more water.
Cherry peppers are optional but give the stew such a wonderful flavor.
Serve with chicken or sausage for a full meal and extra protein.
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat in the microwave or over medium-low heat on the stovetop.

Nutrition