Ciambotta is a southern Italian summer harvest stew that uses up vegetables from the garden such as tomatoes, potatoes, bell peppers and zucchini.
Ingredients
- 1 onion
- 1 potato Russet or white
- 1 Italian eggplant
- 2 bell peppers (yellow and orange look nice in this dish)
- 2 large zucchinis
- 2 tomatoes
- 1 1/2 cups vegetable broth
- 3 cups crushed tomatoes (canned works well)
- 2 egg (optional)
- 2 tablespoons olive oil, plus extra for serving
- Salt and pepper to taste
Instructions
Mince the onion and cook in a big pot on medium heat in olive oil until softened (5 to 10 minutes).
Meanwhile, wash and cut the rest of your vegetables into bite-size pieces, making sure that the potato is small enough since it will take the longest to cook.
Add the vegetables to the onion once it has softened. Add the diced tomatoes and the broth, bring to a boil, then reduce heat to medium.
Cook on medium heat for 30 to 45 minutes. If using eggs, whisk them, then drop them into the vegetables and stir. Continue to cook for an additional two minutes.
Serve with a drizzle of olive oil and season to taste. Ideally paired with crusty bread.
