Ciambotta

Ciambotta (or giambotta) is a traditional dish from the poor cuisine of Southern Italy, particularly from Campania, Basilicata, and Calabria. It is a kind of vegetable stew full of flavor and very versatile. Here is the recipe:

Ingredients

• 3 medium potatoes
• 2 courgettes
• 1 eggplant
• 1 red pepper
• 1 yellow pepper
• 2 ripe tomatoes
• 1 onion
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh basil to taste
• (Optional) Chili pepper to taste

Preparation

1. Start by washing and cutting the vegetables. Courgettes and eggplants should be diced; peppers cleaned of seeds and cut into strips, onion into slices, and tomatoes into cubes (if you prefer, you can blanch them for a minute, cool them in ice water, and peel them).

2. In a wide skillet or a saucepan, sauté the chopped onion and garlic in extra virgin olive oil until the onion becomes transparent.

3. Add the potatoes, previously peeled and diced to a size similar to the other vegetables, and let them brown for a few minutes.

4. Then add peppers, courgettes, and eggplant. Cook over medium-high heat for about 5-10 minutes, stirring occasionally.

5. When the vegetables start to soften, add the tomatoes, salt, pepper, and chopped basil (and chili pepper if you like). Lower the heat, cover, and let stew for about 20-30 minutes, until all the vegetables are tender and the sauce has thickened slightly.

6. Taste and adjust for salt and pepper if necessary. Serve the ciambotta hot or at room temperature, with a sprinkle of fresh basil on top.

Interesting Facts

Ciambotta can be served both as a side dish and as a main course, depending on the portions. It’s also a great way to use seasonal vegetables, and traditionally it was prepared to use leftover garden vegetables.