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Classic Ciambotta

A heartwarming vegetable stew from Southern Italy, rich in flavors and perfect for a cozy gathering or family dinner.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium eggplant, cut into 1-inch pieces Absorbs flavors beautifully
  • 1 large zucchini or yellow summer squash, cut into 1-inch pieces Juicy and tender
  • 4 tablespoons extra-virgin olive or avocado oil For sautéing vegetables
  • 1 white or yellow onion finely chopped Adds sweet, savory depth
  • 5 cloves garlic, minced Provides aromatic flavor
  • 2 large potatoes, unpeeled and cut into 1/2-inch cubes Adds heartiness
  • 1 large red or yellow bell pepper, cut into 1-inch pieces For vibrant color
  • 28 ounces crushed tomatoes Infuses dish with rich flavor
  • 1 cup vegetable broth Increase to 2 cups for 14 ounces of crushed tomatoes
  • 1 pint cherry or grape tomatoes, halved Adds burst of sweetness
  • 1/4 cup chopped basil Fresh herbs to brighten the stew
  • 1/4 cup chopped parsley leaves Fresh herbs to brighten the stew
  • to taste kosher salt Enhances flavors
  • to taste black pepper Adds spiciness
  • optional Parmesan or vegan Parmesan For garnish, adds creaminess

Method
 

Preparation
  1. Place the eggplant and zucchini in a colander and sprinkle generously with kosher salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
  2. In a large pot or Dutch oven, heat 1 tablespoon of oil over low to medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Then add minced garlic and sauté until fragrant, about 2 minutes. Set aside.
  3. Heat another tablespoon of oil in the pot, add cubed potatoes, and cook until slightly browned, about 10 minutes. Remove and set aside.
Cooking
  1. Sauté the eggplant until golden and tender, about 8-10 minutes, then remove from the pot.
  2. Sauté the zucchini and bell peppers until browned and tender, about 5-7 minutes each.
  3. Return all sautéed vegetables to the pot, add crushed tomatoes, vegetable broth, and halved cherry tomatoes. Stir to combine.
  4. Cook uncovered over medium-low heat for about 30-40 minutes, stirring occasionally, until vegetables are tender. Adjust heat if the stew is too watery.
Finishing
  1. Stir in chopped basil and parsley before serving. Adjust seasoning with salt and pepper as needed.
  2. Serve hot, garnished with extra herbs and optional Parmesan.

Notes

For extra flavor, consider adding balsamic vinegar or red pepper flakes. This dish can be made ahead and reheated; it freezes well too. Variations can include adding seasonal vegetables or protein like chickpeas.