Light Summer Ratatouille, creamy and without potatoes

The cianfotta (derived from the French term “chabrot,” which literally means: “mixture”) is a blend of seasonal mixed vegetables. It is the Neapolitan version of caponata, a typical dish of Italian culinary tradition, consisting of a tasty mix of fresh vegetables cooked in a single pan or casserole, cousin to the French ratatouille, typical of Provence.

Every region has its own variant of this vegetarian preparation, using different terms depending on the locality (e.g., ciambotta).

The cianfotta is a typical side dish of Neapolitan culinary tradition.

It is a light summer side dish that is always appreciated by everyone. Particularly delicious in summer when there are freshly picked eggplants and peppers.

An exemplary dish for its nutritional qualities, but above all, delicious. Healthy vegetarian, vegan and gluten-free recipe.

My version is light because it lacks potatoes – you can also add them – but in any case, it remains a healthy and tasty side dish suitable for low-calorie diets.

Remember, the cianfotta must be creamy and NOT watery.

If you are looking for other summer recipes (sweet or savory), click on my “Summer Special“.

If you are looking for other light recipes (sweet or savory), click on my Special: “Light Recipes…but Delicious“

Ingredients for the Light Summer Ratatouille

10.5 oz spring onions
2 zucchini (large)
2 black oval eggplants
1 red bell pepper
1 yellow bell pepper
10.5 oz cherry tomatoes
2/3 cup extra virgin olive oil
2 glasses water
1/4 glass white wine
to taste chili pepper
to taste basil
to taste fine salt
to taste oregano (optional)

Tools

Chopping Board with double side trays for waste
Knives
Mezzaluna with double blade
High-sided casserole Le Creuset

Steps for the Light Summer Ratatouille

Wash each vegetable thoroughly and cut them into medium-sized pieces (not too big nor too small).

Sauté the onion in a casserole with extra virgin olive oil, add the chili pepper, and cook for about 8 minutes, deglazing with the white wine.

Immediately after, add only the eggplants and cook them with 1 and a half glasses of water (hot) for about 10 minutes (this vegetable needs more cooking time).

Only when the eggplants are cooked, add the zucchini and peppers and stir (if desired, also the potatoes).
After about 10 minutes, finally add the cherry tomatoes, after a few more minutes another glass of water (hot) and cover the pot with a lid.
Let it cook for 30/40 min over medium heat.
Once you have achieved the right cooking and the right creamy consistency, stir again, season with salt to your taste, and add chopped basil (if you like, you can also add oregano).
Let it rest for at least half an hour before serving.

Notes and Tips

If you have no dietary restrictions, you can also add 2/3 potatoes (always after the eggplants’ cooking).

For an even tastier ratatouille: before turning off the heat, season with salt to taste, add a pinch of oregano, and grated or chopped Cilento cacioricotta.

Oven Variant of the Ratatouille

If you are short on time, you can easily prepare your Ratatouille in the oven.

The procedure is roughly the same. The only thing I recommend is to place the vegetables, all together, in a nice high oven dish, with the addition of a glass of water and extra virgin olive oil and cover it with a sheet of aluminum foil.

Preheat the oven and bake for 40 minutes at 350°F. Then, remove the aluminum foil from the dish and let the vegetables brown on the surface. Be careful not to dry them out too much!

Shopping Tips !!!

I cooked the Ratatouille in my high-sided oval casserole by Le Creuset in cast iron, perfect for slow cooking, it evenly distributes heat and retains it for a long time, ensuring excellent results.

The price is high, but now you can find it at a great price on Amazon, when I bought it, there was also the option to pay in installments.

To chop the vegetables, I use this very handy chopping board with two side integrated trays: one to collect chopped food, the other for waste. You can find it on Amazon.

I chopped all the vegetables in a few minutes with this super sharp double-blade mezzaluna.

FAQ (Questions and Answers)

How to store the Ratatouille (or ciambotta)?
The Ratatouille (or ciambotta) can be stored in the fridge for 3 – 4 days, but you can also easily freeze it.

Delicious Recipes

Light Summer Ratatouille, creamy and without potatoes. Vegetarian, vegan, and gluten-free recipe.