Ciambotta ~ Italian Summer Vegetable Stew (Giambotta)

Ciambotta (aka, giambotta) is a hearty, yet simple, Italian stew that celebrates the summer’s harvest and is made with a variety of fresh, seasonal vegetables.

Eggplant, zucchini, yellow squash, tomatoes, peppers and potatoes are cooked together with lots of fragrant basil, onions and garlic and finished with a good glug of extra virgin olive oil.


Extra Virgin Olive Oil Onion Basil Garlic Red Pepper

Prep and gather all ingredients.

Then, combine the olive oil, onions, basil, garlic and red pepper flakes in a Dutch oven, rondeau or large skillet with high sides over medium heat and cover.

Cook 6 to 8 minutes or until the onions start to become translucent, stirring a few times. Add the eggplant and stir. Cover and cook for 3 minutes.

Then, add the zucchini, peppers, tomatoes (and their juice), potatoes, salt and black pepper and stir until all ingredients are well-combined.

Cover and continue to cook over medium heat until the mixture simmers. Once simmering, uncover and adjust the heat down to maintain a light simmer. Stir every 5 minutes or so.

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