Ciambotta Italian Vegetable Stew
Savor the rustic charm of Italian cuisine with this hearty Ciambotta Italian Vegetable Stew, a vibrant medley of Mediterranean flavors and textures. Packed with garden-fresh vegetables like zucchini, eggplant, bell peppers, potatoes, and Roma tomatoes, this comforting one-pot dish is simmered to perfection in a rich broth infused with garlic, basil, oregano, and just a hint of heat from optional red chili flakes. The slow cooking process melds the flavors beautifully, creating a wholesome and satisfying meal that's as nutritious as it is delicious. Perfect for vegetarians and vegans, this versatile dish can be served on its own, paired with crusty bread for soaking up the flavorful broth, or even spooned over rice for a heartier option. Whether you're looking for an easy weeknight dinner or a dish to showcase seasonal produce, Ciambotta is a timeless Italian classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 medium Roma tomatoes
- 2 medium potatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 cup fresh basil leaves
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 0.25 cup fresh parsley (for garnish)
Instructions
Peel and dice the onion into small pieces. Mince the garlic cloves. Set aside.
Cut the zucchini, eggplant, red bell pepper, yellow bell pepper, and potatoes into bite-sized cubes. Dice the Roma tomatoes into chunks.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion and sauté for 5-7 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, allowing it to cook for another minute to deepen its flavor.
Add the diced potatoes, eggplant, and vegetable broth. Stir to combine, and let simmer for 10 minutes, partially covered.
Add the zucchini, bell peppers, and Roma tomatoes to the pot. Stir in the dried oregano, salt, black pepper, and red chili flakes (if using).
Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally, until all the vegetables are tender.
Taste and adjust the seasoning as needed.
Stir in the fresh basil leaves and let the stew cook for another 2 minutes to infuse the flavors.
Serve hot, garnished with fresh parsley, alongside crusty bread or over rice if desired.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9074 mg | 395% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 78.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7238 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
