Classic Ciambotta - Hearty Southern Italian Vegetable Stew Recipe | Samsung Food App

Name: Classic Ciambotta - Hearty Southern Italian Vegetable Stew Recipe | Samsung Food App
Total time: 90 min
Ingredients: 1 medium eggplant (Unpeeled and cut into 1-inch pieces); 1 large zucchini or yellow summer squash (Cut into 1-inch pieces); Kosher salt for salting the eggplant and zucchini; 4 tablespoons extra-virgin olive or avocado oil; 1 white or yellow onion (Finely chopped); 5 cloves garlic (Minced); 2 large potatoes (Unpeeled and cut into 1/2-inch cubes); 1 large red or yellow bell pepper (seeds removed and cut into 1-inch pieces); 28 ounces crushed tomatoes*; 1 cup vegetable broth (increase to 2 cups if using 14 ounces of crushed tomatoes); 1 pint cherry or grape tomatoes (Halved lengthwise); 1/4 cup chopped basil; 1/4 cup chopped parsley leaves; Salt; pepper; Optional garnish: Parmesan or vegan Parmesan

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Ciambotta Italian summer stew (giambotta) loaded with eggplant, zucchini, potatoes, onions, and tomatoes. My recipe uses the conventional method of sauteing each vegetable individually, allowing them...

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Ingredients

1 medium eggplant (Unpeeled and cut into 1-inch pieces)
1 large zucchini or yellow summer squash (Cut into 1-inch pieces)
Kosher salt for salting the eggplant and zucchini
4 tablespoons extra-virgin olive or avocado oil
1 white or yellow onion (Finely chopped)
5 cloves garlic (Minced)
2 large potatoes (Unpeeled and cut into 1/2-inch cubes)
1 large red or yellow bell pepper (seeds removed and cut into 1-inch pieces)
28 ounces crushed tomatoes*
1 cup vegetable broth (increase to 2 cups if using 14 ounces of crushed tomatoes)
1 pint cherry or grape tomatoes (Halved lengthwise)
1/4 cup chopped basil
1/4 cup chopped parsley leaves
Salt
pepper
Optional garnish: Parmesan or vegan Parmesan