Ciambotta

Fragrant and delicate, "Ciambotta" is a culinary gem of the traditional cuisine of Central and Southern Italy.

Best served warm or at room temperature, this dish is basically a vegetable stew that can be prepared a day in advance to enhance its richness and flavor.

It can be enjoyed as a side or a main, depending on the local variations. In some regions cooks add a cracked egg, in others pecorino cheese or a pork sausage.

Ingredients

• 1 Russet potato

• 1 eggplant

• 1 medium white onion

• 1 bell pepper

• 1 zucchini

• 10 cherry tomatoes

• 1 tsp of oregano 

• 6 basil leaves

• ½ cup of tomato puree

• 1 cup of water

• Salt and pepper to taste

Method

1. Wash all the vegetables and peel the onion. Roughly chop the onion and put on the side.  Halve the cherry tomatoes and put on the side in a bowl. Cube potatoes, eggplant, zucchini and peppers (about ½ inch in size). 

2. Heat a large pan of medium/high heat. Add 2 tbsp of olive oil and the cubed onion. As soon as the onion turns translucent, add the cubed eggplant. Cook for 2 minutes stirring frequently. Then add the potatoes. Cook for 2 minutes more. Now add the peppers and cook for 2 minutes more. Finally add the zucchini, cherry tomatoes and basil. Cook for 2 minutes more then add the tomato puree and 1 cup of water. 

3. Season with salt, pepper and oregano. Stir well and bring to a simmer. At this point cover with a lid and let simmer for about 30 minutes, stirring from time to time. 

4. Serve warm or, even better, cool it down and leave it in the fridge overnight.

5. The day after you can serve it cold or warm it up just a little. 

6. If desired you can sprinkle some pecorino or parmigiano cheese. Buon Appetito!