4 plum tomatoes
3 small to medium zucchini
2 baking potatoes, peeled
3 tablespoons olive oil
1 clove garlic, minced
Freshly ground pepper
2 tablespoons chopped fresh basil
How to make the Ciambotta:
In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.
Add the tomatoes, zucchini and potatoes and salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.
When the ciambotta is done, remove it from the heat and stir in the basil. Serve hot or at room temperature.
Ciambotta, pronounced “chumbot”, is a Southern Italian vegetable stew. It’s very much like an Italian version of the Provençal dish, Ratatouille.
Regional recipe of Calabria.