Ciambotta Recipe: Southern Italian Vegetable Stew

A rustic Southern Italian dish made with whatever the garden gives you! Simple, comforting, and always adaptable. Ciambotta is pure Southern Italian soul food — and if you love that spirit, read about Early Summer in the Ionians for the landscape that inspired it, or discover how the Mediterranean comes alive at Easter in the Med. For a full Sicilian culinary adventure, our guide to Eating Through Sicily is unmissable.

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

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.

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.

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.

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!