Ciambotta. A burst of colors and flavors that satisfy the whole family and that we can serve on any occasion.

Let’s take advantage of the summer to bring to the table a dish full of taste and well-being, fulfilling and cheerful.

Ciambotta is a typical vegetarian side dish from the southern regions of Italy.

It is a very easy vegetable stew and also pretty quick to prepare.

Colorful and full of vitamins, it is really simple to prepare.

All we have to do is slice all the vegetables into chunks of the same size, then cook them, following precise steps for a good half an hour, to soften and flavor them gradually.

To ensure the recipe turns out perfectly, just put the ingredients in the pot in the right sequence, taking into account the different cooking times of each vegetable.

It’s a recipe that includes all the classic summer vegetables. Onion, eggplant, peppers, potatoes, zucchini, and tomatoes. They are cut into pieces, put in a large pot, and finished cooking with a bit of tomato sauce and water.

Basil cannot be missing, be generous, and if you have fresh cherry tomatoes at home, you can add them.

This is an easy, genuine, and light recipe that goes well with almost all main courses, from meat to fish, as well as vegetarian dishes like eggs or cheese, or even vegan dishes.

We can serve ciambotta either hot or cold, it’s always excellent. Let’s enjoy it with some slices of homemade bread or toasted bread, and it will be a success.

Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

200.71 Kcal

calories per serving

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Energy 200.71 (Kcal)
Carbohydrates 25.61 (g) of which sugars 6.33 (g)
Proteins 4.80 (g)
Fat 10.04 (g) of which saturated 1.44 (g)of which unsaturated 0.26 (g)
Fibers 5.71 (g)
Sodium 691.44 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Ciambotta

14 oz bell peppers (yellow and red, and if you want green)
12 oz potatoes
9 oz zucchini
9 oz eggplants
1 onion
3.5 oz cherry tomatoes
3.5 oz tomato sauce
to taste basil
Half a glass water
to taste extra virgin olive oil
salt
pepper

Tools

Steps

Ciambotta

Wash and clean all the vegetables, then cut them into cubes of about the same size, ensuring even cooking.
Slice the well-washed cherry tomatoes, peel the potatoes and cut them into cubes, trim the eggplants and zucchinis, then cut them into chunks, remove the stems from the peppers, seeds, and internal filaments, then divide them into strips and finally into small pieces.
Now we have everything at hand.
Peel the onion, roughly chop it, and sauté it in a generous swirl of extra virgin olive oil for a minute.
Add the eggplants and let them cook for 2 minutes, now add the peppers and potatoes.
Cook them for two minutes, then proceed with zucchinis, cherry tomatoes, and basil torn with hands. After a minute, pour in the tomato sauce, the water, and put on the lid.
Let it cook for a quarter of an hour on a very low flame.
After this time, lift the lid and adjust salt and pepper.
Check that the vegetables have softened well and that the cooking stock is not too watery.
If so, the ciambotta is ready to be served, otherwise, continue cooking for a few more minutes.
Almost at the end, be generous with some more basil leaves.
Transfer the ciambotta to a serving dish, decorate with fresh basil, and serve.
Enjoy your meal.

Tips

The only real precaution to take in this recipe is to check that the vegetables cook to the right point. They should not fall apart too much, nor remain too hard.

Give a taste before removing them from the heat, and do not risk it.

If desired, we can personalize the vegetable ciambotta by removing or substituting ingredients, based on what we prefer and have at home.

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This vegetable side dish stays good for a couple of days. Store it in the fridge, well-sealed in an airtight container or with plastic wrap.

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