Ingredients with Measurements:
- 1 large eggplant, diced
- 1 cup sliced mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the diced eggplant and cook for 5-7 minutes, until it starts to soften.
4. Add the sliced mushrooms and red bell pepper and cook for another 5 minutes.
5. Add the can of diced tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir to combine.
6. Reduce the heat to medium-low and let the ciambotta simmer for 15-20 minutes, until the vegetables are tender and the sauce has thickened.
7. Stir in the chopped fresh basil and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing vegetables, medium-low heat for simmering the ciambotta.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Fiber: 6g
Protein: 4g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add some cooked Italian sausage or ground beef for a heartier meal.
- Top with grated Parmesan cheese before serving.
- Serve over pasta or with crusty bread.
Tips and tricks:
- Be sure to dice the eggplant into small pieces so it cooks evenly.
- You can add more or less broth depending on how thick you like your sauce.
- If the ciambotta is too acidic, add a pinch of sugar to balance the flavors.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ciambotta in a saucepan over medium heat until warmed through.
Presentation ideas:
Serve the ciambotta in individual bowls or on a platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or grated Parmesan cheese.
Pairings:
This dish pairs well with a light red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Crusty bread
- Garlic bread
- Roasted potatoes
- Salad
Troubleshooting advice:
- If the ciambotta is too watery, let it simmer for a few more minutes to thicken the sauce.
- If the eggplant is too tough, cook it for a few more minutes until it softens.
Food safety advice:
- Be sure to wash all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ciambotta is a traditional Italian vegetable stew that originated in southern Italy.
Flavor profiles:
This dish is savory and slightly sweet, with a rich tomato sauce and tender vegetables.
Serving suggestions:
Serve the ciambotta as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian