Ciambotta Recipe
Summer vegetables like as zucchini, eggplant, peppers, potatoes, and tomatoes are used to make the deliciously nutritious stew known as kambotta. Our family loves this, especially with grated cheese and fresh herbs on top.
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Calories: 360kcal
Servings: 6
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
Calories: 360kcal | Carbohydrates: 50g | Protein: 7.1g | Fat: 17.7g | Saturated Fat: 3g | Sodium: 441mg | Potassium: 1532mg | Fiber: 10.7g | Sugar: 14.6g | Calcium: 74mg | Iron: 3mg