Italian Vegetable Stew Ciambotta Recipes

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CIAMBOTTA (GIAMBOTTA)



Ciambotta (Giambotta) image

Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.

Provided by Gina Matsoukas

Categories     Main Dishes

Time 45m

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium Yukon gold potatoes, chopped
1 medium eggplant, chopped
5 medium plum tomatoes, chopped
2 medium zucchini, chopped
2 bell peppers (any color), chopped
salt and pepper to taste
1/2 cup roughly chopped fresh basil and parsley

Steps:

  • Add olive oil to a large pot or Dutch oven and place over medium heat.
  • Once hot, add the onions and cook for 5 minutes until starting to soften.
  • Add the garlic and cook an additional minute until fragrant.
  • Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
  • Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
  • Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
  • Serve as desired with crusty bread, over rice, with added white beans, etc.

Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ITALIAN VEGETABLE STEW (CIAMBOTTA)



Italian Vegetable Stew (Ciambotta) image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Onion     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Celery     Green Bean     Bell Pepper     Carrot     Zucchini     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Steps:

  • Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
  • Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
  • Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
  • Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

CIAMBOTTA (ITALIAN VEGETABLE STEW)



Ciambotta (Italian Vegetable Stew) image

We serve this as a filling vegetarian main dish with some crusty bread, but it's also served as a vegetable side dish in Italy. Recipe developed by America's Test Kitchen. It's not as involved as it looks. Vegetables are cooked in two different pans to avoid a watery result. Cooking the eggplant in the microwave ensures it doesn't soak up oil like a sponge.

Provided by zeldaz51

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
12 ounces eggplants, peeled and cut into 1/2-inch pieces
salt
4 tablespoons extra-virgin olive oil
1 large onion, chopped
1 lb russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 1/4 cups water
1 (28 ounce) can whole canned tomatoes, drained with juice reserved, solids coarsely chopped
2 zucchini, seeded and cut into 1/2-inch pieces (8 ounces each)
2 bell peppers, stemmed, seeded, and cut into 1/2-inch pieces (red or yellow)
1 cup shredded fresh basil

Steps:

  • PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.
  • STEW: Toss eggplant with 1½ teaspoons salt in a bowl. Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.
  • Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
  • Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Nutrition Facts : Calories 267.1, Fat 14.5, SaturatedFat 2.1, Sodium 251.1, Carbohydrate 33.6, Fiber 9.2, Sugar 9.7, Protein 5.7

ZUCCHINI ITALIAN VEGETABLE STEW - CIAMBOTTA



Zucchini Italian Vegetable Stew - Ciambotta image

Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cubed fresh zucchini
2 cubed fresh red bell peppers
2 cubed potatoes
1 large onion, diced
8 ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon hot pepper
6 cups water, to cover approx
grated parmesan cheese, for topping
crusty Italian bread

Steps:

  • Rinse and cut up vegetables and put into a large pot.
  • Add seasoning, tomato and water to just cover the vegetables.
  • Bring to a boil over high heat.
  • Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
  • Serve topped with grated Parmesan or Pecorino Romano Cheese.

Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.2, Sodium 2079.9, Carbohydrate 35.9, Fiber 7.4, Sugar 12.1, Protein 6.4

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Top Asked Questions

What is the recipe for Southern Italian vegetable stew?
Ciambotta Southern Italian Vegetable Stew. 1 ingredients. 1/2 pound eggplant, unpeeled and cut into 1-inch cubes. 1 tablespoon good, fruity extra-virgin olive oil. 1 large onion, thinly sliced. 5 ... 2 directions. 3 added by. 4 nutrition.
How to cook potatoes and vegetables for stew?
Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stew can be made up to 1 week ahead and chilled (covered once cool).
What is ciambotta and how to make it?
This easy ciambotta recipe uses all the classic vegetables: tomatoes, zucchini, eggplant, potatoes, onions and peppers. Fresh basil and garlic are used as the flavoring ingredients and extra virgin olive oil is always at the core of the recipe. Texturally, it lives somewhere in the middle ground of a stew and a thick soup.
How long do you boil vegetables to make stew?
Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stew can be made up to 1 week ahead and chilled (covered once cool).

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