Ciambotta is a delicious recipe to pair with meat or fish. It can be served as a side dish or even as a sumptuous topping for bruschetta. Reminiscent of a French ratatouille or Sicilian caponata, this traditional tomato-based cooked vegetable dish is common in the Italian region of Basilicata. It is a versatile recipe that can be prepared with whatever you find available, most commonly made in summertime with colorful bell peppers, eggplant, potatoes and celery. The best part is it can easily be prepared ahead of time and it will taste even better the next day.
4 plum tomatoes
3 small to medium zucchini
2 baking potatoes, peeled
3 tablespoons olive oil
1 clove garlic, minced
Freshly ground pepper
2 tablespoons chopped fresh basil
How to make the Ciambotta:
In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.
Add the tomatoes, zucchini, and potatoes, and salt and pepper to taste. Cover and cook, occasionally stirring, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.
When the ciambotta is done, please remove it from the heat and stir in the basil. Serve hot or at room temperature.
Ciambotta, pronounced “chumbot”, is a Southern Italian vegetable stew. It’s very much like an Italian version of the Provençal dish, Ratatouille.
Regional recipe of Calabria. and Basilicata