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Ciambotta Recipe

Ciambotta Recipe

Pasquale Sciarappa
Today I am sharing with you my Ciambotta recipe! Growing up, Ciambotta, or simply a vegetable stew, was a regular dish we would have once our farm was producing enough vegetables. Many years later, I still love recreating this dish using the fresh produce from my own garden and including other vegetables I get from the local farmers market.
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Italian

Ingredients
  

  • 2 Eggplants ends removed and cubed
  • 2 Zucchini ends removed and cubed
  • 3 Sweet bell peppers stem and seeds removed, cubed
  • 5 Plum tomatoes skin and seed removed, cubed
  • 5 Golden Yukon potatoes cubed
  • 1 Italian Long Hot Pepper optional
  • 1 Yellow onion cubed
  • 3 Garlic cloves diced
  • Handful of basil leaves
  • Extra Virgin Olive Oil
  • Sea salt to taste
  • Black pepper to taste

Instructions
 

  • Begin by preparing the tomatoes. I boil them for a couple of minutes, until I see the skin start to crack. I then remove from boiling water and let them cool down a bit. Once they are cool enough to touch, I can easily peel off the skin. Cut in half, remove the seeds and then continue to cut into cubes.
  • In a deep dutch oven, heat up about four ounces of olive oil over a medium/high flame. Once it is hot, add in the garlic and onion. Stir for about a minute and then add in the tomatoes, bell peppers, hot pepper, zucchini, potatoes and eggplant. Cook for about ten minutes, occasionally stirring to cook all of the vegetables equally.
  • Sprinkle in some sea salt and black pepper, to taste, and rip up a few basil leaves to add into the dutch oven. Stir together and then lower the flame/heat to medium and place the cover over the dutch oven. let cook for about 40 minutes, making sure to occasionally stir together to cook evenly.
  • At this point, I like to toast a few slices of bread, drizzled with olive oil, in the oven at 400°F for about five minutes or until golden.
  • Remove the bread from the oven and remove the ciambotta from the stove top. Scoop some of the ciambotta into a bowl and serve with a side of toasted bread. Salute and cin cin!
Keyword ciambotta, eggplant, italian recipe
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