Growing up Italian, Ciambotta was more than just a recipe; it was a delicious tradition that marked the end of summer.
But the truth is that you can make it any time of the year! Perfect for any occasion, it’s an authentic taste of Southern Italy.
Make a big batch of this Ciambotta recipe and freeze leftovers for easy, delicious meals that save you time and effort in the kitchen!
Perfect as a side dish or meatless main meal!
***PRINT RECIPE WITH STEP-BY-STEP INSTRUCTIONS *** here:
Ingredients:
4 tablespoons olive oil extra virgin, separated
1 medium onion diced
2 cloves garlic sliced
2 tablespoons tomato paste
pinch chili flakes optional
5-6 plum tomatoes peeled and chopped
1 cup passata
1 cup water
3 medium zucchini cubed
3-4 cups eggplant peeled and cubed
3 medium potatoes peeled and cubed
2 large sweet peppers stemmed, seeded and cubed
2 tablespoons parsley chopped
2 tablespoons basil fresh, chopped
1 tablespoon oregano fresh
salt and pepper to taste
grated cheese optional, to garnish
olive oil optional, to garnish
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