Ciambotta
Ciambotta, the tasty and healthy Mediterranean summer side dish.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
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 Tomato Puree
-
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.
- For convenience, clean and cut all the vegetables into small to medium-sized cubes before starting the cooking process. This way, the cooking process will be easier. Transfer the vegetables into separate bowls as you go.
- Clean and slice the onion, then transfer it to a large pan with 3 tablespoons of extra virgin olive oil and let it wilt 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.
- Sprinkle the vegetables with water and tomato purée, then stir and cover with a lid. 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.
