Neapolitan Ciambotta Recipes

NEAPOLITAN CIAMBOTTA

Steps:

• Cut the onion, tomatoes, potatoes, eggplant and red and yellow bell peppers into 1-inch cubes. In a large skillet, cook the onion in the oil over medium-low heat till tender, about 5 to 8 min. Add in the tomatoes, potatoes, eggplant and peppers. Add in salt and pepper to taste. Cover and cook, stirring occasionally, till all the vegetables are tender and most of the liquid is evaporated, about 40 min. If the mix becomes too dry, add in a couple of Tbsp. of water. If there is too much liquid, uncover and cook 5 min more. Serve the ciambotta hot or possibly at room temperature plain or possibly with basil or possibly cheese. Variation: Ciambotta With Large eggs: When the vegetables are ready, beat 4 to 6 Large eggs with salt till blended. Pour the Large eggs over the vegetables. Don't stir. Cover the pan. Cook till the Large eggs are set, about 3 min. Serve hot or possibly at room temperature. This recipe yields 4 to 6 servings. Comments: Ciambotta is a member of which hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or possibly less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or possibly cianfotta, depending on the region. NOTES :

CIAMBOTTA (ITALIAN VEGETABLE STEW)

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.