The Abruzzo Vegetable Stew is a traditional recipe that in Pescara takes this name and is sometimes also called ciabotto or ciabbotta.
It is a very simple dish to make and its name comes from the fact that being very filling, in dialect it means ‘to fill’.
It is nothing more than a mix of cooked vegetables together and with a very low cost you can make an excellent side dish with guaranteed success.
A simple and genuine dish, born from the ingenuity of rural families who, with few fresh and seasonal ingredients, managed to create a dish full of flavor and color. Tomatoes, zucchini, eggplants, peppers, and onions come together in a triumph of scents that tell the most authentic Abruzzo, the one of the family table and cooking done with love and without frills.
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you like I will put it on my Facebook page in your name.
Approx. 270 kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients to make the Abruzzo Vegetable Stew
- 1 eggplant
- 2 potatoes (medium)
- 1 zucchini (medium-large)
- 1 red pepper (if possible)
- 2 tomatoes (fresh)
- 1 onion (medium)
- salt
- pepper
- 3 tablespoons extra virgin olive oil
- basil (a few leaves)
Preparation of the Abruzzo Vegetable Stew
Take all the vegetables, wash them and cut into medium-large chunks.
Take a non-stick pan with high edges, put a drizzle of extra virgin olive oil, sauté the onion, then add the potatoes, and then add the other vegetables.
At this point season with salt and pepper mixing well, then add the tomato and basil leaves.
Often I’m not so careful and maybe cut the potatoes smaller and put everything together.
Cook over medium heat for about 30 minutes.
The vegetables should be cooked and should break down a little.
