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Ciambotta

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Ciambotta is a rustic Italian vegetable stew that combines fresh summer produce for a hearty, comforting dish perfect as a main or side.

Ingredients

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  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 zucchinis, sliced
  • 2 eggplants, cubed
  • 2 bell peppers (red and yellow), chopped
  • 4 medium tomatoes, chopped
  • 2 potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut into pieces
  • 1/2 cup fresh basil leaves, chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 cup vegetable broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic; sauté until translucent.
  2. Add potatoes and cook for 5 minutes, stirring occasionally.
  3. Add eggplants, zucchinis, bell peppers, and green beans. Cook for another 7-10 minutes until vegetables start to soften.
  4. Stir in the chopped tomatoes, dried oregano, salt, and pepper.
  5. Pour in vegetable broth, bring to a simmer, then reduce heat to low and cover.
  6. Cook for 25-30 minutes until all vegetables are tender and flavors are well combined.
  7. Stir in fresh basil before serving.

Notes

Serve ciambotta warm with crusty Italian bread or over polenta for a complete meal. For added protein, top with grated Parmesan or a fried egg.

Find it online: https://mommiesmore.com/delicious-ciambotta-hearty-vegetable-stew/