Ciambotta

A hearty vegetable medley that celebrates the best of the Italian summer harvest.

By Giovanni Siracusa

@unpezzoditalia

August 26, 2025

Ciambotta

By Giovanni Siracusa

Ingredients

2

Zucchini, diced
3

Mixed Peppers (red, yellow, orange), diced
1

Large Potato, diced
1

Eggplant, diced
1/2

lb Mixed Tomatoes (cherry, grape), sliced
1

cup Tomato Passata
3

cloves Garlic, whole
Fresh Basil
Olive Oil
Salt & Pepper, to taste
Toasted Bread, for serving

Instructions

TOTAL TIME

35 minutes

4 servings

A rustic Southern Italian dish made with whatever the garden gives you! Simple, comforting, and always adaptable.

A wooden table with fresh vegetables: zucchini, potato, garlic, red and yellow bell peppers, eggplant, cherry tomatoes, a jar of tomato sauce, and a potted basil plant, with shelves in the background.

STEP 1

Dice the zucchini, peppers, potato, and eggplant into small, even pieces.

A man stands in a kitchen holding a pan, surrounded by bowls of chopped vegetables like tomatoes, peppers, zucchini, and eggplant on a wooden counter. The right side shows close-ups of the colorful chopped vegetables.

STEP 2

In a large frying pan, heat a generous amount of olive oil. Add the whole garlic cloves and sauté until lightly golden to flavor the oil.

STEP 3

Add the potatoes and eggplant first. Cook for 5 minutes, stirring occasionally, until they begin to soften and take on a little color.
Add the peppers and continue cooking for another 5 minutes.

Side-by-side comparison of a pan with diced eggplant and potatoes on the left, and the same mixture with added colorful bell peppers and vegetables on the right, all being sautéed.

STEP 5

Stir in the zucchini and fresh tomatoes, then pour in the tomato passata. Season with salt, pepper, and fresh basil leaves. Mix gently to combine.

STEP 6

Let simmer covered for 10-15 minutes, until the vegetables are tender but still holding their shape and the flavors have come together.

Serve it like a local with a glass of Gratsi Red, a drizzle of olive oil, and toasted bread! Or enjoy it the next day at room temperature when the flavors are even more intense! Buon Appetito!

Ciambotta

Ciambotta