Ciambotta (one-pot Italian vegetable dish)
Vincenzo's Plate · ♥ 853 likes · 15.4K views · 12 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 2 whole eggplant
- 1 whole zucchini
- 1 whole yellow pepper
- 1 whole red pepper
- 2 whole potatoes
- 1 whole celery stick
- 200 g cherry tomatoes
- 1 can Italian diced tomatoes
- basil
- bread
Chop the onion small; cut the eggplant, zucchini, peppers, peeled potatoes and celery into small pieces.
- 7–8 tbsp extra virgin olive oil
Turn the oven on to 180C. Heat an ovenproof casserole over medium-high with 7 to 8 tablespoons of extra virgin olive oil.
Oven on and generous oil
Cook the onion about three to four minutes, until soft and a little golden, not caramelized.
Softening the onion
- ½ glass water
Add the cherry tomatoes to release their liquid so nothing burns, with half a glass of water to speed it.
Cherry tomatoes first, and water
Add the celery and potatoes; three minutes later add the peppers and stir.
A few minutes later add the zucchini and eggplant; the casserole must be large enough to mix them.
Zucchini, eggplant and pan size
- water
If the middle of the pan looks dry, add more water by the glass; it will cook away.
- salt
- pepper
Add the diced tomatoes and spread them around. Season with salt and pepper. Cook on the stove about 20 minutes.
With the mixture still a little wet, bake uncovered at 180C about 20 minutes, stirring once after 10 minutes if wanted, so the vegetables absorb the liquid.
After stirring, bake about 10 more minutes or longer, until the potatoes are done to taste; 23 minutes in total here.
Stirring and testing the potato
Tear in basil. Serve on a plate with bread drizzled with extra virgin olive oil.
Finishing with basil