Ciambotta

Name: Ciambotta
Total time: 1800 s
Yield: Serves 3–4 servings
Ingredients: 14 oz bell peppers (a mix of yellow, red, and green) (about 400 grams); 10 1/2 oz potatoes (about 300 grams); 7 oz eggplant (about 200 grams); 3 1/2 oz tomatoes (about 100 grams); 3 onions; 3 tablespoons tomato paste; as needed Extra-virgin olive oil,; as needed Salt,; Red pepper flakes, to taste (optional); as needed Fresh basil,; Cutting board; Knife; Large pot with lid

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Ciambotta is a Southern Italian vegetable stew, especially popular in the Basilicata region. This rustic, traditional dish features a mix of bell peppers, eggplant, potatoes, onions, and tomatoes.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Ciambotta is a Southern Italian vegetable stew, especially popular in the Basilicata region. This rustic, traditional dish features a mix of bell peppers, eggplant, potatoes, onions, and tomatoes.

Saved

Ingredients

10 min prep + 20 min cook

Serves 3–4 servings

14 ozbell peppers (a mix of yellow, red, and green) (about 400 grams)
10 1/2 ozpotatoes (about 300 grams)
7 ozeggplant (about 200 grams)
3 1/2 oztomatoes (about 100 grams)
3onions
3 tablespoonstomato paste
as neededExtra-virgin olive oil,
as neededSalt,
Red pepper flakes, to taste (optional)
as neededFresh basil,
Tools:
Cutting board
Knife
Large pot with lid

Saved

Steps

10 min prep + 20 min cook

1

First, wash and cut all the vegetables into small pieces, except for the onions, which should be thinly sliced.
2

Next, heat 3 tablespoons of extra-virgin olive oil in a large skillet. Add the onions and sauté for 1 minute. Add the eggplant and cook for 2 minutes, then add the bell peppers and potatoes and cook for another 2 minutes. Finally, add the tomatoes and basil. Cook for 1 more minute, then stir in the tomato paste.
3

Add 2–3 tablespoons of water, cover with a lid, and let the vegetables stew over low heat for 10 minutes.
4

Uncover and add salt. Check the consistency—the mixture should be saucy and tender, but not watery. The vegetables should be soft but still visible and well combined. Your Ciambotta is ready!