Ciambotta Italian Vegetable Stew
Enjoy the taste of Italy with a ciambotta vegetable stew. It's a hearty, flavorful dish that will transport you to the streets of Italy.
Servings (Adjustable):
Calories: 260kcal
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Ingredients
- 1 eggplant peeled and cut into ½-inch pieces
- ½ teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 1 onion medium, chopped
- 2 potatoes medium, peeled and cut into ½-inch pieces
- 1 tablespoon tomato paste
- 2 cups chicken broth vegetable broth, or water
- 1 can chopped tomatoes
- 1 zucchini medium, cut into ½-inch pieces
- 1 red bell pepper seeded and cut into ½-inch pieces
- 1 teaspoon dried oregano
- ⅛ cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the peeled and diced potatoes to the pot and cook for another 5 minutes.
- Stir in the tomato paste and dried oregano, allowing them to cook for about a minute.
- Add the chopped eggplant, zucchini, bell pepper, chicken broth (or water), and canned chopped tomatoes to the pot. Stir well to combine all the ingredients.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, or until the vegetables are tender.
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to taste.
- Finally, stir in the chopped fresh parsley just before serving to add a burst of fresh flavor to the soup.
- Serve the vegetable soup hot, garnished with additional fresh parsley if desired.
Notes
Cut vegetables uniformly. You will see in the recipe card that the vegetables need to be cut into ½ inch pieces. By cutting them uniformly, it will ensure that they cook evenly.
Control excess moisture. Many of the vegetables such as the eggplant and zucchini have a lot of moisture in them. To soak up some of the moisture, after they are cut up you can sprinkle a little salt on them. Be sure to let them sit on the counter for 20 minutes.
Let simmer. This is a very important step. Allow the stew to simmer, this blends all the flavors together and helps soften down the vegetables. The vegetables should be cooked until tender and soft.
Adjust the seasonings. Make sure to adjust as you go and before serving.
Top with fresh parsley. This stew tastes so good when topped with fresh parsley. It helps bring out the flavors in the stew. I love to use it from my garden.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 921mg | Potassium: 1213mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1409IU | Vitamin C: 85mg | Calcium: 88mg | Iron: 3mg
