Ciambotta

Name: Ciambotta
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: Bell peppers green, yellow, red 4 cups; Zucchini 1.25 lbs; Potatoes 0.8 lb; Eggplant 3 cups; Cherry tomatoes 8.8 oz; White onions 5 oz; Water 1 ¼ cup; Canned tomatoes 1 cup; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it fr es de br

208

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 208
Carbohydrates g 27.8
of which sugars g 14.9
Protein g 6.9
Fats g 7.7
of which saturated fat g 1.13
Fiber g 8.8
Sodium mg 524

Difficulty: Very easy
Prep time: 15 min
Cook time: 1 h 5 min
Serving: 4
Cost: Very low

PRESENTATION

Ciambotta is like a warm hug from Southern Italy—seriously good. Hailing from Campania, Calabria, and Basilicata, this classic dish captures the essence of the region. It's basically an Italian vegetable stew featuring summer's best: eggplant, potatoes, peppers, zucchini, tomatoes, and onions. And look, each area adds its own flair—more zucchini here, extra potatoes there—but every ciambotta recipe is soft and super comforting. It's often compared to French ratatouille or Sicilian caponata, but ciambotta stands out. Way way heartier than ratatouille, and not as tangy as caponata. The slow-cook magic lets veggies soak up all those flavors, creating a tender, homey stew that's just begging to be sopped up with rustic bread.

And the sauce? Perfect for summer, especially when the veggies are at their peak. It is loved for its versatility—you can have it as a side or starter, and for real, it somehow tastes even better the next day. This summer vegetable stew is flexible; families throw in whatever's on hand, leading to many ciambotta variations. Not fussy at all. The moist texture feels like comfort—like, really. Besides that, ciambotta is packed with nutrients. You're getting lots of fiber and vitamins, so the ciambotta nutritional value is a sweet bonus. Drizzle on some olive oil, toss in fresh herbs, and you've got a dish straight out of a Mediterranean dream.

Sharing ciambotta? Oh, it just feels right. With friends, family—everyone brings their own food stories. Whether it's a comforting meal or a light appetizer, ciambotta embodies the spirit of Southern Italian cooking and hospitality. It’s all about bringing people together over simple, really really good food.

How to prepare Ciambotta

To prepare ciambotta, first wash and cut all the vegetables: cut the bell peppers in half 1, remove the seeds and inner filaments, and cut them into large pieces 2. Peel the potatoes, halve them lengthwise, and cut them into chunks 3.

Cut the eggplant into chunks as well 4, then do the same with the zucchini, cutting them lengthwise first 5. Finally, cut the cherry tomatoes in half 6

and slice the onion into fairly thin wedges 7. Heat a drizzle of olive oil in a large saucepan, add the onions 8, and sauté for about 5 minutes, then add the eggplants 9,

the potatoes 10, the bell peppers 11, the zucchini 12

and the cherry tomatoes 13. Salt 14, pepper, and mix well, then add the basil, which you have previously washed and dried 15.

At this point, pour in the water 16 and the tomato pulp 17, cover with the lid 18, and cook over medium heat for 30 minutes. Avoid stirring but occasionally shake the saucepan.

After this time, remove the lid 19 and continue cooking for another 30 minutes, still over medium heat and still shaking the pot occasionally. Turn off the heat 20 and serve your ciambotta hot or warm 21!

Storage

Ciambotta can be stored in the refrigerator for up to 3 days, in an airtight container.

Tip

If you wish, you can omit or add other vegetables according to your tastes, such as carrots, green beans, or Swiss chard. Add a pinch of chili pepper to give the dish an extra kick!

For the translation of some texts, artificial intelligence tools may have been used.

Ciambotta

PRESENTATION

How to prepare Ciambotta

Storage

Tip

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