Typical side dish from Southern Italy. The ciambotta is a kind of stew with all the fresh garden products.
The Ciambotta could also be called: the garden in the kitchen.
I essentially prepare the Ciambotta Recipe as a side dish, but it is a complete dish to be consumed as such.
The only variation in my Ciambotta recipe is the absence of tomato sauce, which I don’t like in this dish. But the original recipe includes this ingredient.
Vegetarian dish.
Traditional recipe.
Easy and quick recipe.
If you wish, also check out: Easy, quick, and delicious summer recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 onion
- 7 oz eggplants
- 7 oz potatoes
- 7 oz zucchini
- 14 oz peppers
- 3.5 oz cherry tomatoes
- 2 tbsp tomato sauce
- to taste basil (optional)
- to taste olive oil
- to taste fine salt
Tools
- 1 Pan Moneta Allegro
Preparation
Chop an onion and slowly brown it in a pan with oil and stir;
Add the diced eggplants and cook for 3/4 minutes;
Add the diced peppers and stir for 2 minutes;
Then add the potatoes, also diced, and stir;
Finally, add the zucchini pieces, the chopped cherry tomatoes, and basil if desired;
Cook over low heat and stir frequently;
Add the tomato sauce and a bit of water, stir;
Cover with a lid and cook slowly until the vegetables are stewed;
It’s recommended to stir often;
When the vegetables are cooked, salt and stir;
The ciambotta is ready.
Store in the fridge in a tightly closed container for at least 2 days.
