Ciambotta (vegetable stew)

Ciambotta (vegetable stew)


  1. 1 tablespoon oil or water for sautéing
  2. 1 large yellow onion, chopped
  3. 3 medium carrots, peeled and diced
  4. 2 stalks of celery, diced
  5. 3 cloves of garlic, peeled and finely chopped
  6. 1 medium eggplant, cut into 2.5 cm pieces
  7. li>
  8. ½ cup (120mL) water or vegetable stock
  9. 1 (28 ounces) diced roasted tomatoes can be cooked
  10. 2 large yellow potatoes, peeled and chopped
  11. li>

  12. 2 red peppers, seeded and diced
  13. 2 medium zucchini or any summer squash, unpeeled and diced
  14. 2 bay leaves, fresh or dried
  15. < li> 1 teaspoon dried thyme

  16. 1 teaspoon coffee dried oregano
  17. 1 teaspoon dried parsley
  18. 1 teaspoon dried tarragon
  19. 1 teaspoon salt
  20. Freshly ground pepper
  21. ½ cup (10 to 12 leaves) chopped B asili


  • Heat the oil or water in a soup pot over medium heat for about 1 minute. Add the onions, carrots, celery, and garlic and cook until all the vegetables are soft, about 10 minutes. Stir occasionally.
  • Add the aubergines and water, cover and cook until the aubergines are slightly tender, about 10 minutes.
  • Add the canned tomatoes with their juice, the potatoes and the peppers , zucchini, bay leaves, thyme, oregano, parsley and tarragon. Stir, then reduce heat to low and cook, uncovered, about 25 minutes, stirring occasionally, until all vegetables are tender. (If the water/stock evaporates while the veggies are cooking, add a little more.)
  • Stir in the salt and pepper and the chopped basil. Serve immediately with a hearty, rustic loaf of bread.

For edification
Mirepoix is a blend of chopped onions, carrots, and celery to speed up prep time , you can often find pre-chopped Mirepoix at grocery stores like Trader Joe’s and Whole Foods (US only).

For your modification
Finally, add your favorite vegan Italian sausage such as roast beef or Add tofurky to the stew. I think for maximum flavor and texture, cut the sausages into rounds, fry them in a little olive oil, and then add them to the soup for the last 10 or 15 minutes of cooking. /p> < p>Gluten-free, wheat-free, oil-free (when using water for frying), soy-free

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