Tuesday, July 26, 2011

The Ciambotta

Ciambotta (or giambotta) is an Italian vegetable stew. Most of my personal Italian knowledge is of Northern Italian fare, so I've explored a lot of Southern Italian food in the last few years.

- 1/3 cup olive oil
- 2 medium onions, chopped
- 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
- 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
- 4 garlic cloves, finely chopped
- 1 1/4 pounds eggplant, cut into 1-inch pieces
- 1/2 cup water
- 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
- 2 red bell peppers, cut into 3/4-inch pieces
- 3/4 pound green beans, trimmed and cut into 2-inch pieces
- 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Heat the oil in a large pot over medium heat until it shimmers. Add onions, celery, carrots, and garlic. Cook until tender (about ten minutes).

The eggplant comes next. Mix it in and cook for an additional ten minutes until tender. 

Add the tomatoes and bell peppers, reduce heat to low, and simmer uncovered for fifteen minutes. 

Finally, add the rest of the vegetables and simmer uncovered for thirty minutes. Add salt and pepper to taste. 

Your soundtrack for this entry: The Soviettes - Ten

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