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Ciambotta (Italian Vegetable Stew) Recipe

Looking for an easy Ciambotta (Italian Vegetable Stew) recipe? Learn how to make Ciambotta (Italian Vegetable Stew) using healthy ingredients.


Submitted by fitlersquare

Makes 8 servings



Italy's Ratatouille, from Cook's Illustrated!

Recipe Ingredients for Ciambotta (Italian Vegetable Stew)

1/3 cup basil, chopped fresh
1/3 cup oregano leaves, fresh
6 garlic cloves, minced
2 tablespoons oil, extra-virgin olive
1/4 teaspoon red pepper flakes
12 ounces eggplant, peeled and cut into 1/2-inch pieces
1 Salt
4 tablespoons oil, extra-virgin olive
1 onion, large chopped
1 pound potatoes, russet peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 cups water
28 ounce tomatoes, canned whole peeled, drained with juice reserved and chopped coarse
16 ounces zucchini, seeded and cut into 1/2-inch pieces
2 peppers, red bell, stemmed, seeded, and cut into 1/2-inch pieces (or yellow)
1 cup basil, shredded fresh

Recipe Directions for Ciambotta (Italian Vegetable Stew)

  1. FOR THE PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

  2. FOR THE STEW: Toss eggplant with 1 teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.

  3. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.

  4. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining cup water to skillet off heat, scraping up browned bits.

  5. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Categories

Vegetarian

Nutrition Facts
Serving Size 351.7g
Amount Per Serving
Calories
189
Calories from Fat
99
% Daily Value*
Total Fat
11.0g
17%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
42mg
2%
Potassium
846mg
24%
Total Carbohydrates
22.0g
7%
Dietary Fiber
6.4g
26%
Sugars
6.5g
Protein
3.9g
Vitamin A 29% Vitamin C 65%
Calcium 9% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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