Ciambotta (Italian Vegetable Stew) Recipe | Veganuary

Ingredients

• 1 tablespoon oil or water, for sautéing
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and diced
• 2 stalks of celery, diced
• 3 cloves garlic, peeled and finely chopped
• 1 medium globe eggplant, chopped into 1-inch pieces
• ½ cup (120 ml) water or vegetable broth
• 1 (28-ounce) can fire roasted diced tomatoes
• 2 large yellow potatoes, peeled and chopped
• 2 red bell peppers, seeded and diced
• 2 medium zucchini or any summer squash, unpeeled and diced
• 2 bay leaves, fresh or dried
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• Freshly ground pepper
• ½ cup (10 to 12 leaves) chopped basil