Ciambotta – Rustic Italian Vegetable Stew Straight from the Garden 🌿🍆🍅

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini provides a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with no dairy.

Drain the water from the potato to prevent it from turning black after peeling.

Chop the zucchini, eggplant, onion, garlic, and both red and green bell peppers.

Heat olive oil in a pot on the stove.

Add chopped onion and garlic to the pot; cook until fragrant.

Add the drained potato to the pot and cook for a bit.

Add the chopped sweet peppers and zucchini to the pot.

Add the peeled plum tomatoes, black pepper, and salt to taste.

Add hot pepper if desired; otherwise, omit it.

Add the eggplant without peeling the skin and sprinkle with salt.

Cover the pot and cook for 1 hour and a half, stirring occasionally.

After cooking, add fresh chopped basil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens