Ciambotta is a dish typical of Southern Italy, and is a dialect word that indicates not only a vegetable stew but also a mess. And that’s what it is – a delicious mess.
Made with eggplant, onions, potatoes, tomatoes, and zucchini, the vegetables are cooked separately in order to optimize their texture, except for the eggplant which is cooked until it completely assimilates into a thickened tomato-enriched sauce.
A traditional pestata – a mixture of garlic, basil, oregano, and red pepper flake - adds a punch of flavor. Wednesday Supper’s Ciambotta also features fresh new-crop garbanzo beans which provide a slightly nutty-flavor, texture, and protein, and we top it off with umami-packed Parmigiano Reggiano.
Basil, Bell Pepper, Eggplant, Extra Virgin Olive Oil, Garlic, Onion, Oregano, Parmigiano Reggiano, Potato, Red Pepper Flake, Salt, Tomato, Tomato Paste, Vegetable Stock (Bay Leaves, Butter, Carrots, Celery, Onions, Parmesan, Parsley, Porcini Mushrooms, Thyme), Zucchini
- Gently simmer, until hot.
- Garnish with Parmigiano Reggiano.