Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 eggplant, diced
- 2 zucchinis, diced
- 2 bell peppers, diced
- 4 tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the eggplant, zucchinis, bell peppers, and tomatoes to the pot.
4. Season with salt, black pepper, dried oregano, dried basil, and red pepper flakes.
5. Stir to combine and cook for 5 minutes.
6. Add the water to the pot and bring to a simmer.
7. Cover and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
8. Sprinkle the grated Parmesan cheese over the top of the ciambotta and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 5g
Fiber: 5g
Sodium: 460mg
Substitutions for ingredients:
- Use any combination of vegetables you like, such as potatoes, carrots, or mushrooms.
- Use any type of cheese you like, such as mozzarella or feta.
Variations:
- Add cooked Italian sausage or ground beef to the ciambotta for a heartier meal.
- Serve the ciambotta over pasta or with crusty bread for dipping.
Tips and tricks:
- Cut the vegetables into similar-sized pieces for even cooking.
- Don't overcook the vegetables, as they should still have some texture.
- Use fresh herbs if you have them on hand.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the ciambotta in a pot over medium heat until warmed through.
Presentation ideas:
Serve the ciambotta in individual bowls or on a large platter.
Garnishes:
Sprinkle with fresh herbs, such as parsley or basil.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Crusty bread or garlic bread.
Troubleshooting advice:
If the ciambotta is too watery, remove the lid and cook for a few more minutes to allow the liquid to evaporate.
Food safety advice:
Make sure all vegetables are washed and dried before cooking.
Food history:
Ciambotta is a traditional Italian vegetable stew that originated in southern Italy.
Flavor profiles:
Savory, slightly sweet, and slightly spicy.
Serving suggestions:
Serve the ciambotta as a main dish or as a side dish to grilled meats or fish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herby, Tomato, Oniony, Garlicky, Tomato-Y