How to Make Ciambotta: The Italian Stew My Family Asks Me to Make Every Single Week

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (356°F).
2. Heat 7 to 8 tablespoons of extra virgin olive oil in a deep casserole over medium-high heat.
3. Add the onion and cook for 3 to 4 minutes, until soft and lightly golden. Add the cherry tomatoes and cook until they release their juices. Add about half a mug of water and mix.
4. Add the celery and potatoes and cook for 3 minutes, stirring gently. Add the bell peppers, stir and cook for another 2 to 3 minutes.
5. Add the zucchini and eggplant. Pour in 1 full mug of water, mix well and make sure nothing sticks to the bottom.
6. Stir in the canned diced tomatoes if using. Season with salt and pepper to taste, and add a pinch of rock salt if you like. Cook on the stove for about 20 minutes, stirring occasionally.
7. Transfer the casserole to the oven uncovered and bake at 180°C (356°F) for 20 minutes, removing it after 10 minutes to stir well.
8. Continue baking until the potatoes are fully cooked.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

OnionTomatoBell pepperPotatoCeleryCherry tomatoZucchiniEggplant