Italian Vegetable Stew (Ciambotta)
Here’s one stew that you have to make before summer slips away. Ciambotta, a traditional Southern Italian stew is chock-full of summer vegetables that are simmered in a thick and hearty tomato-enriched broth. It’s the perfect way to use up some of the abundant summer produce from your garden.
Ciambotta (pronounced chahm-BOHT-tah) is very similar to ratatouille and makes for a hearty one-bowl meal. Serve with crusty bread for a hearty and satisfying meal that will fill you up without weighing you down.
print
saveItalian Vegetable Stew (Ciambotta)
Chock-full of summer vegetables and simmered in a thick and hearty tomato-enriched broth.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
For the Pestata:
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
For the Stew:
12 ounces eggplant, peeled and cut into 1/2-inch pieces
2 teaspoons salt, divided, plus more to taste
4 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 ¼ cups water, divided
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
2 yellow bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
1 cup shredded fresh basil
Directions:
To make the Pestata: In the bowl of a food processor fitted with the metal blade, process all ingredients until finely ground, about 1 minute, scraping sides as necessary; Set aside.
For the stew: In a large bowl, toss eggplant with 1½ teaspoons salt. Line the surface of large plate with a double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure even cooking.
Heat 2 tablespoons oil in a Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot and add 1 tablespoon oil and tomato paste to the clearing. Cook paste, stirring frequently, until a brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in the Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.
Source: Cook’s Illustrated, May 2012
One Year Ago: Buttermilk Cornmeal Biscuits 
Two Years Ago: Lemon Poppy Seed Muffins 
Welcome to Sweet Pea’s Kitchen!
My name is Christina. I am a 30-something food lover, retired elementary school teacher, and stay at home mom living in Peoria, Illinois.…
RSS
Twitter
Facebook
Pinterest
Oh, I grew up on this–my Sicilian mom made the best ciambotta! Your recipe brings back fond memories.
That looks perfect for Fall time! Hearty, comforting, and delicious!
That looks awesome,will put on my to cook list for sure!
So delicious! Love the color in that bowl of veggie goodness.
This looks delicious, Christina.
Perfect transition dish from summer to fall.
This looks awesome! Now if only I could get my husband to eat eggplant and zucchini!
A great looking dish and wonderful recipe, Christina. Your pestata is perfect!
best to use up all your left over veggies before they go bad, yum yum
What a gorgeous and hearty stew. Love all the different veggies in there!
It’s cooled down here, I’m ready for soup!
Looks good! I like how you pronounced it for us cuz I had no idea how this would be said
I loved when we were testing this recipe at work. It came out so good and I swore I would make it at home, but I still haven’t gotten to it. That needs to be corrected!
Fabulous! What a wonderful combination of flavors! Have a great week!
Woman, your stew looks amazing! I would dig in with just a slice (or five) of that bread… yummo!
P.S. Congratulations on your pregnancy!! Get some sleep…you’ll need it. 😉
Pingback: Lemon-Zucchini Loaf with Lemon Glaze | Sweet Pea's Kitchen
A perfect stew!!! It looks awesome.
Beautiful dish and so nicely photographed! there is the slightest hint of cool in the mountains now, just enough to put us in mind of stews and soups and this is perfect!
sounds delicious
I made this for dinner last night and I wasn’t too ecstatic about it. It turned out watery and didn’t taste like much. It just kind of seemed like sauteed veggies with some tomato juice in it. I was very disappointed and I am sure I followed all of the directions, maybe there is some trick to this dish that I missed?