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Adjust Servings:
2 medium-sized Aubergine
1 large Potato
2 large or 4 small Zucchini
2 cups Tomato sauce
1 tablespoon Dried onion
2 yellow or red Sweet bell peppers
1/2 cup fresh Basil
1 tablespoon Basil paste
1 tablespoon Parsley paste
2 teaspoons roasted Garlic paste
1/3 cup Oregano
1/2 teaspoon dried Chili pepper
4 tablespoons Olive oil
1/4 teaspoon + to taste Sea salt

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This Italian traditional stew has all the power of summer plants: aubergine, potato, zucchini, sweet bell peppers, and tomatoes... Enjoy your ciambotta as is or a side dish!

  • 45 minutes
  • Serves 4
  • Medium




Ciambotta is an Italian Summer stew made of vegetables in season (such as zucchini, aubergine, sweet bell peppers, and tomatoes). The dish is popular in all the Southern regions of Italy, with different spellings, but the base recipe is common to all variations.

You can enjoy ciambotta on its own or accompanied with vegetable meats, rice, polenta, or simply a slice of toasted bread.

Here, we have prepared a base ciambotta version that goes well with anything. To prepare it, start with slicing and dicing all the vegetables into small cubes. Then, season the aubergine with salt and cook them in the microwave on coffee filters: this technique allows to soften the aubergine in advance and reduces the overall cooking time.

Then, heat the olive oil in a Dutch or French oven, add the aubergine, onion, and potato, and cook for a couple of minutes. Stir in two cups of water and the tomato sauce, reduce the heat and continue to cook.

In a different pan, heat a little olive oil and toss in the rest of the vegetables. Cook for a few minutes, then add the parsley paste and the basil paste. Season with salt, pepper, and a few flakes of red chilli pepper. Stir well and cook until all the vegetables are soft and slightly browned. Then, transfer them to the pot with the aubergines and tomato sauce.

Stir in the fresh basil, adjust the seasoning, and set aside to settle for 10-15 minutes before serving.

Enjoy your ciambotta!

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10 minutes

Slice and dice

Rinse well all the vegetables under running water and gently pat them dry. Dice the aubergine and the zucchini. Peel the potato and dice it. Quarter and core the sweet bell peppers, and dice them thinly. Finally, roughly chop the fresh basil and set aside.

15 minutes

Cook the aubergine

Pick a microwaveable bowl and line its bottom with coffee filters. Spray the filters with olive oil, then lay the diced aubergine on top of the filters, sprinkle with 1/4 teaspoon sea salt, and put in the microwave. Cook for 8-12 minutes, until the aubergine bits are slightly shrivelled. Take out of the microwave and set aside.

10 minutes

Prepare the ciambotta base

Heat two tablespoons olive oil in a French or Dutch oven (we used a cast iron cocotte), add the dried onion, diced potato, and aubergine. Cook for 5 minutes, until the aubergine is slightly browned, then add the tomato sauce and water. Stir well, then turn the heat to medium-low and continue to cook.

10 minutes

Cook the rest of the veggies

In a separate pan, heat the remaining olive oil with the garlic paste, and add the rest of the diced vegetables. Cook for 3-4 minutes, stirring often, then push the vegetables to the side of the pan. At the centre of the pan, add the basil and parsley paste. Stir in the vegetables, then sprinkle with dried chilli flakes and adjust the seasoning with sea salt as needed.

5 minutes

Complete the cooking

When the vegetables are well cooked, take off the heat and transfer them to the cocotte with the aubergines. Stir well, add the oregano and the fresh basil, and stir again. Take off the heat and set aside for 10 minutes to settle before serving.



Transfer your ciambotta to the serving plates and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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