Ciambotta
Depending on where you are in Italy, Ciambotta will have a slightly different name; Ciambotta or ciambrotta is the Calabrian name, but it is also called ciammotta in Basilicata, cianfotta in Campania and Lazio, and ciabotta in Abruzzo. This is because Italians have little interest in sharing a language as long as they can understand each other.
Being a minestre (which means "that which is served"), ciambotta can be considered a soup or a stew because the ingredients are stewed and served in their own gravy. It is usually served alongside any type of meat, pasta, polenta or even as a main dish.
Ingredients
- 1 large yellow onion, chopped
- 5 cloves of garlic, chopped
- ½ cup olive oil
- 3 large potatoes
- 4 ripe tomatoes, peeled and in thick cubes
- 1 zucchini in bite sized pieces
- 1 eggplant in bite sized pieces
- 2 bell peppers (red and green), in inch sized pieces
- sprig of fresh basil coarsely torn
- Salt and pepper to taste
Preparation
Cut up the onions and garlic and set them aside. Next, cut up all your vegetables and set them together in a separate container.
Heat up your stew pot with the olive oil. When the oil is hot add the onions and garlic. Wait until it is fragrant before adding all the other vegetables together. Stir with bottom to top movements, cover, and wait 10 minutes.
After the vegetables have started to release water, add salt, pepper, and the basil leaves ripped coarsely. Stir some more and cover.
Cook for 40 minutes and stir occasionally so the vegetables cook evenly.
This stew serves 4 people.