Italian Vegetable Stew (Ciambotta) | America's Test Kitchen

Name: Italian Vegetable Stew (Ciambotta) | America's Test Kitchen
Total time: 95 min
Ingredients: 1/3 cup chopped fresh basil; 1/3 cup fresh oregano leaves; 6 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; 12 ounces eggplant, peeled and cut into 1/2-inch pieces; Salt; 4 tablespoons extra-virgin olive oil; 1 large onion, chopped; 1 pound russet potatoes, peeled and cut into 1/2-inch pieces; 2 tablespoons tomato paste; 2 1/4 cups water; 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse; 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces; 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 1 cup shredded fresh basil

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Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.

Keywords

Italian
Fruits & Vegetables
Europe
Vegetables
Vegan
Vegetarian
Gluten Free
Main Courses
Stews

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Ingredients

1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
12 ounces eggplant, peeled and cut into 1/2-inch pieces
Salt
4 tablespoons extra-virgin olive oil
1 large onion, chopped
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 1/4 cups water
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
1 cup shredded fresh basil