Classic Ciambotta - Hearty Southern Italian Vegetable Stew
Ciambotta Italian summer stew (giambotta) loaded with eggplant, zucchini, potatoes, onions, and tomatoes. My recipe uses the conventional method of sauteing each vegetable individually, allowing them to retain their individual flavor and texture!
Servings: 6
Calories: 40kcal
Equipment
- 1 dutch oven or large pot
- 1 medium sized bowl
- 1 Colander
Ingredients
- 1 medium eggplant Unpeeled and cut into 1-inch pieces
- 1 large zucchini or yellow summer squash Cut into 1-inch pieces
- Kosher salt for salting the eggplant and zucchini
- 4 tablespoons extra-virgin olive or avocado oil
- 1 white or yellow onion Finely chopped
- 5 cloves garlic Minced
- 2 large potatoes Unpeeled and cut into 1/2-inch cubes
- 1 large red or yellow bell pepper seeds removed and cut into 1-inch pieces
- 28 ounces crushed tomatoes*
- 1 cup vegetable broth increase to 2 cups if using 14 ounces of crushed tomatoes
- 1 pint cherry or grape tomatoes Halved lengthwise
- ¼ cup chopped basil
- ¼ cup chopped parsley leaves
- Salt and pepper to taste
- Optional garnish: Parmesan or vegan Parmesan
Instructions
Prep the Eggplant and Zucchini:
- Place the eggplant and zucchini pieces in a colander. Sprinkle with kosher salt and let sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
Sauté Garlic and Onions:
- Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over low - medium heat. Add the finely chopped onion to the pot. Sauté until translucent, about 5-7 minutes.
- Add the smashed garlic and cook until fragrant and lightly browned about 2 minutes. Set the onions and garlic aside.
Sauté Potatoes:
- Heat 1 tablespoon of oil in a large. Add the cubed potatoes to the pot with the onions. Cook, stirring occasionally, until they begin to brown and soften, about 10 minutes. Remove from the pot and set aside.
Sauté Eggplant:
- Add a bit more oil to the pot as needed. Add the eggplant and sauté until it starts to brown and becomes tender, about 8-10 minutes. Remove the eggplant from the pot and set aside.
Sauté Zucchini:
- Add more oil to the pot as needed. Add the zucchini and sauté until it starts to brown and becomes tender about 5-7 minutes. Remove the zucchini from the pot and set aside.
Sauté Bell Peppers:
- Add a bit more oil if needed. Add the bell peppers and sauté until they soften and brown slightly, about 5-7 minutes. Remove the bell peppers from the pot and set aside.
Combine and Cook:
- Return the sautéed garlic, onions, potatoes, eggplant, zucchini, and bell peppers to the pot.
- Add the 1 can of crushed tomatoes, vegetable broth, and the halved cherry or grape tomatoes.
- Cook uncovered over medium-low heat, stirring occasionally, until the vegetables are tender and the flavors are well combined, about 30-40 minutes. If the stew is too watery, increase the heat slightly and cook for a few more minutes, stirring frequently.
Final Touch:
- Stir in the chopped basil and parsley just before serving.
- Taste and adjust seasoning if needed.
Serve:
- Serve hot, garnished with extra basil and parsley. You can also add grated Parmesan or vegan Parmesan.
Notes
*This recipe is perfect for tomato lovers. If you prefer a milder tomato flavor, you can adjust the amount of crushed tomatoes used. I recommend using one 14-ounce crushed tomatoes instead of the usual 28-ounce can. Increase the vegetable broth from 1 cup to 2 cups to balance the flavors.
How to store and reheat: Place the ciambotta in an airtight container in the refrigerator for up to 3 days. The longer the ciambotta is stored, the more water the vegetables will release. Drain off the excess water. Then you can reheat or eat it cold; I like it lukewarm.
Nutrition
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg