Ciambotta - Italian Vegetable stew

Ciambotta it's a typical vegetable stew from the South of Italy and it’s packed full of goodness! It's usually served as a side dish but I love a plate on its own with just some toasted garlicky sourdough bread. It’s great served warm during winter time but it’s also very popular as a cold dish during the summer - it could be the cousin of a caponata! It’s so easy to make that you'll be surprised how tasty it is! ​

Serves: 4

Ingredients

• 1 onion 
• 4 small potatoes 
• 1 aubergine  
• 2 peppers (1 red and 1 yelllow)
• 1 courgette 
• 20g fresh basil 
• 2 tsp dry oregano
• 400g chopped tomatoes 
• 100ml water
• Toasted garlicky sourdough to serve 

Method

1. Prepare the, aubergine, courgette and peppers. Remove the stalk and seeds from the peppers and the ends from the aubergine and courgette. Cut each one into small and equal 3-4 cm chunks and set aside. 
2. Finely slice the onion and transfer them into a large casserole pot along with a generous glug of olive oil and a generous pinch of salt. Cook for 5 minutes on a medium high heat. 
3. While the onion are cooking peel and clean the potatoes and cut them into small 3-4 cm chunks. Add them to the pot and stir them in. Cook for another 5 minutes. 
4. Now add the chopped aubergine, pepper and courgette and stir them in too. Add the dried oregano and another drizzle of olive oil. Cook for 5 minutes.
5. Finally add the chopped tomatoes, rinse the tin with 100 ml of water and add to the pot. Tear half of the basil leaves and stir them in. Cover the pot with a lid and cook on a medium low heat for 30 to 40 minutes or until all the vegetables are fully cooked. 
6. Take the lid off, tear the remaining basil leaves and stir them in. Now taste and adjust with salt and pepper if need it. Cover and let it rest for 5 minutes before serving. 
7. Meanwhile prepare you toasted garlicky sourdough. Take the skin off from one garlic clove and toast a few slices of bread until nice, golden and crispy then rub each toasted slice with the raw garlic. Drizzle some extra virgin olive oil on top of each slice and serve along with the Ciambotta! 

Watch the recipe video

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