Saturday, July 20 2024

Ciambotta is a side dish of stewed vegetables, typical of southern cuisine, especially Lucania; a poor dish of peasant origins made of: peppers, eggplant, potatoes, zucchini, onions, cherry tomatoes; cut into small pieces and cooked in a pan with added tomato sauce and basil; similar to Caponata , but with lots of mixed vegetables!

Simply delicious!


 

 

SERVINGS:4

INGREDIENTS:

  • 12 oz bell peppers (a mix of yellow, red, and green)
  • 10 oz potatoes
  • 1 1/2 cups zucchini
  • 1 1/2 cups eggplant
  • 1/2 cup cherry tomatoes
  • 1 onion
  • Extra virgin olive oil
  • Salt
  • Pepper (optional)
  • Basil

 

METHOD:

First wash and chop all the vegetables tanne the onions, which will simply be sliced.

Then transfer 3 tablespoons of extra virgin oil and the onions to a large frying pan, sauté for 1 minute, add the eggplant, cook 2 minutes, then add the peppers and potatoes, cook 2 more minutes, finally add the zucchini, cherry tomatoes and basil.

Finally let it cook for 1 minute.

Finally add 2 to 3 tablespoons of water.

Cover with lid and let the vegetables stew in the pan for 15 minutes on low heat covered

Uncover and season with salt.

Evaluate the consistency, the mixture should be juicy, soft, but not watery! the vegetables should be visible yet soft and blended into the dish!

Depending on the consistency, consider whether to add more water and let it cook a few more minutes.

You can store it in the refrigerator for 3 – 4 days or freeze it!

 

 

 

 

CAPONATA: THE QUEEN OF SICILIAN TABLE

 

 

 

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