ITALY
Ciambotta (vegetable stew)
45 mins
4 persons
Easy
Ciambotta Cilentana is an Italian vegetable stew with potato, tomato and fresh herbs. Writing down the exact recipe is very difficult. It is a dish that is never the same and is mainly prepared intuitively. There are no fixed vegetables, but the Italian preparers look at which vegetables are in season at that time. This recipe, which we received from Enrico (read his story here ), is with eggplant, peppers and zucchini. The great thing about ciambotta is that it is also very tasty cold. This nutritious and healthy dish is perfect for taking the leftovers for lunch the next day. And it also seems to be delicious on a sandwich (bruschetta).
One tip: use good ingredients and of course good olive oil! Like the olive oil from the Alberta Iannicelli Farm . Available in the Netherlands via Amazon .
Preparation
Step 1: Cut and fry the vegetables
Coarsely chop the onion and garlic and cut the zucchini, eggplant, pepper, tomatoes and potatoes into pieces of 2 to 3 cm.
Heat a generous dash of olive oil in a large stew pan. Fry the garlic and onion over low heat until it turns light brown.
Then add the potato to the mixture and fry for a few minutes.
Then add the eggplant, zucchini and pepper and fry for a few minutes.
Stir the tomato passata into the mixture
Finally, add the tomatoes to the mixture and fry for a few more minutes until all the vegetables are half cooked.
Step 2: Prepare the ciambotta
Season the vegetable mixture with a pinch of salt and add half a glass of water.
Cover the pan with a lid and stew the dish for 15 to 30 minutes. Stir occasionally.
Remove the lid from the pan when the potatoes are done. Place the ciambotta on the stove for a while to reduce.
Step 3: Serve the ciambotta
Finally, add some chopped fresh parsley, basil leaves and dried oregano to taste. The ciambotta tastes best if it cools down for a while after the preparation process.
Ingredients
1 zucchini
1 eggplant
2 peppers
250 grams of tomatoes or cherry tomatoes
250 grams of potatoes
1 large onion
2 cloves of garlic
500 grams of tomato passata
5 grams of fresh parsley
5 grams of fresh basil
Extra virgin olive oil
2 tsp oregano
Salt to taste
Want to get in the mood? Here a music suggestion!
Buon Appetito! ('Enjoy your meal!')
