Ingredients

Scale

1/3 cup high-quality extra-virgin olive oil, plus more for drizzling

1 large yellow onion, diced

3–4 cloves garlic, thinly sliced

1 large eggplant (about 1.5 lbs), cut into 1-inch cubes

2 medium zucchini, cut into 1-inch cubes

1 red bell pepper, deseeded and cut into 1-inch pieces

1 yellow or orange bell pepper, deseeded and cut into 1-inch pieces

2 medium Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes

1 (28-ounce) can San Marzano or other high-quality whole peeled tomatoes, crushed by hand

1/2 cup water or vegetable broth (if needed)

1 teaspoon dried oregano

1 large handful of fresh basil leaves, torn or roughly chopped

1 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Red pepper flakes (optional, for a touch of heat)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the 1/3 cup of extra-virgin olive oil over medium heat. Once it shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the onion is soft, translucent, and sweet. Add the sliced garlic and optional red pepper flakes and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 2: Brown the Eggplant and Potatoes
Increase the heat to medium-high. Add the cubed eggplant and potatoes to the pot. Stir well to coat them in the oil. Cook for 10-12 minutes, stirring every few minutes, until the vegetables are lightly browned on all sides. The eggplant will soak up a lot of oil initially; this is normal. It will release it back into the stew as it cooks. This browning step is crucial for developing deep, savory flavors.

Step 3: Add the Peppers and Zucchini
Add the cubed bell peppers and zucchini to the pot. Continue to cook for another 5-7 minutes, stirring often, until the peppers have softened slightly and the zucchini has gained a little color.

Step 4: Simmer the Stew
Pour the hand-crushed San Marzano tomatoes and their juices into the pot. Add the dried oregano, the remaining salt, and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer.

Step 5: The Low and Slow Cook
Let the Ciambotta simmer for at least 45-60 minutes, or up to 90 minutes for an even richer flavor. Stir it occasionally to prevent sticking. The goal is for the vegetables to become incredibly tender and for the flavors to meld beautifully. The sauce should thicken into a rich, stew-like consistency. If it becomes too thick, you can add a splash of water or vegetable broth.

Step 6: Finish with Fresh Basil
Once the stew has reached your desired consistency and the vegetables are meltingly tender, turn off the heat. Stir in the fresh, torn basil leaves. Let the Ciambotta rest, covered, for at least 10-15 minutes before serving. This allows the basil to infuse its flavor throughout the dish and for the stew to settle.

Step 7: Serve and Garnish
Ladle the hot Ciambotta into bowls. Drizzle generously with a final flourish of high-quality extra-virgin olive oil. Serve immediately.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300 kcal