Ciambotta
Ciambotta, the tasty and healthy Mediterranean summer side dish.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
Easy
Ingredients
-
500
g
mixed bell peppers (red, yellow, green)
-
1
medium zucchini
-
1
small eggplant
-
10
cherry tomatoes
-
1
medium onion
-
2
small potatoes
-
10
leaves
basil
-
3
tbsp
extra virgin olive oil
-
70
ml
Mutti Passata
-
50
ml
water
-
salt to taste
-
black pepper to taste
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Ciambotta: Method
- First, wash all the vegetables under running water and dry them well.
- Clean and cut all the vegetables except the onion into small to medium-sized cubes before starting the cooking process. Transfer the vegetables into separate bowls as you go.
- Slice the onion, then transfer it to a large pan with 3 tablespoons of extra virgin olive oil and let it soften for a few minutes, stirring occasionally.
- Now add the eggplant and sauté it with the onion for a couple of minutes.
- Add the bell peppers and potatoes, let them cook for a couple of minutes, then add the zucchini, cherry tomatoes, and basil leaves. Mix well and let cook for another minute over medium heat.
- Add the water and passata to the vegetables, stir and cover with a lid the vegetables. Let it cook over low heat for about twenty minutes or until the vegetables are tender.
- Once ready, turn off the heat and adjust with salt and pepper. You can serve the ciambotta hot, immediately after cooking, or warm or at room temperature.
