Ciambotta, also known as giambotta, is a classic southern Italian vegetable stew that highlights the best of summer produce. This hearty and healthy dish is packed with fresh herbs and a variety of vegetables, making it both satisfying and versatile.
I love pairing this vegetable stew with my Lasagna Recipe for a truly comforting meal. While the exact ingredients can differ by region, you’ll always find key veggies like eggplant, peppers, zucchini, potatoes, and tomatoes.
This version of my family’s recipe is more than just a meal; it’s a way to enjoy the flavors of summer with every spoonful.
What Is Ciambotta?
Ciambotta, also known as giambotta or cianfotta, is a vibrant vegetable stew hailing from Southern Italy. It’s a hearty and flavorful dish that showcases the best of summer produce. The stew typically features a mix of seasonal vegetables like eggplant, zucchini, bell peppers, potatoes, onions, and tomatoes, all cooked together with garlic, fresh herbs, and a generous drizzle of olive oil.
This traditional Southern Italian dish is not only delicious but also budget-friendly and easy to prepare. By using fresh, seasonal vegetables, ciambotta becomes a satisfying meal that celebrates the flavors of the season.
More Summer Italian Food
Ciambotta Recipe
Equipment
- Chef's Knife
- Large Skillet
- Wooden Spoon
- Measuring Cups
Ingredients
- 1 medium onion chopped
- 2 medium zucchini cubed
- 1 medium eggplant cubed
- 2 medium carrots chopped
- 2 large bell peppers chopped into 1″ squares
- 1 large Italian frying pepper cubanelle chopped into 1″ squares
- 3 medium cherry peppers seeded and stems removed chopped, optional
- 5 medium Yukon Gold potatoes cubed
- 1 28 ounce can plum tomatoes drained and hand crushed
- 5 cloves garlic minced
- 1/4 cup basil chopped
- 2 tablespoons mint chopped
- 1/2 cup extra virgin olive oil plus extra for finishing
- salt and pepper to taste
Instructions
- Sauté chopped onion in olive oil over medium-low heat for a few minutes; add minced garlic and cook for 2 more minutes.
- Increase heat to medium, add cubed eggplant, and cook for 5 minutes, stirring frequently.
- Add chopped peppers, potatoes, zucchini, carrots, and optional cherry peppers; stir to coat with olive oil.
- After 20 minutes, add crushed tomatoes; reduce heat to low and simmer, stirring occasionally.
- Cover pot with the lid slightly ajar and cook until vegetables are very soft (30-40 minutes), adding water if needed.
- Season with salt and pepper; stir in chopped basil and mint.
- Drizzle with extra virgin olive oil before serving. Enjoy with crusty bread and grated cheese!
Nutrition
Tips For The Best Tasting Ciambotta!
- Use Quality Olive Oil: A good quality, cold-pressed, extra virgin organic olive oil makes a big difference in flavor.
- Use Fresh Vegetables: Fresh produce is key for the best taste, though you can use canned tomatoes if needed.
- Chop Vegetables Uniformly: Cutting vegetables into similar sizes ensures even cooking.
- Season at the End: Add fresh herbs at the end to keep their bright flavors intact.
