Ingredients with Measurements:
- 2 medium eggplants, cut into 1-inch cubes
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 2 yellow bell peppers, seeded and cut into 1-inch pieces
- 2 zucchinis, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large baking sheet
- Large skillet or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, toss the eggplants, bell peppers, zucchinis, red onion, and garlic with olive oil, oregano, basil, red pepper flakes, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet and roast for 30-35 minutes, or until tender and lightly browned.
4. In a large skillet or Dutch oven, combine the roasted vegetables, crushed tomatoes, and water. Bring to a simmer over medium heat.
5. Reduce the heat to low and let the ciambotta simmer for 15-20 minutes, or until the sauce has thickened and the flavors have melded together.
6. Stir in the chopped parsley and basil.
7. Serve hot with crusty bread or over pasta.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat the oven to 425°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 4g
Substitutions for ingredients:
- You can substitute the eggplants with mushrooms or sweet potatoes.
- You can use canned diced tomatoes instead of crushed tomatoes.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add cooked Italian sausage or ground beef for a heartier meal.
- Top with grated Parmesan cheese or crumbled feta cheese.
- Add a can of drained and rinsed cannellini beans for extra protein.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces for even roasting.
- Use a large enough baking sheet to avoid overcrowding the vegetables.
- Stir the ciambotta occasionally to prevent sticking and ensure even cooking.
Storage instructions:
- Store leftover ciambotta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ciambotta in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the ciambotta in a large serving dish and garnish with fresh herbs.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with crusty bread or over pasta.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water or tomato sauce to thin it out.
- If the vegetables are not tender enough, roast them for a few more minutes or simmer the ciambotta for a longer time.
Food safety advice:
- Make sure to wash all vegetables before using.
- Store leftover ciambotta 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, slightly sweet, and has a hint of spiciness from the red pepper flakes.
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
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Earthy, Smoky