Italian cuisine · Vegetable Dishes

Ciambotta Calabrese

Calabrian vegetable stew of potatoes, bell peppers, eggplant and tomatoes, slowly braised in its own juices.

Ingredients · for 4 servings

• 500 g waxy potatoes
• 2 eggplants
• 3 red bell peppers
• 500 g ripe tomatoes
• 2 onions
• 3 cloves garlic
• 1 pinch chili flakes
• 1 bunch basil
• 7 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 3 cm cubes, cube the eggplants the same way, cut the bell peppers into wide strips and roughly chop the tomatoes; cut the onions into wedges.
2. Heat 4 tbsp olive oil in a wide braising pot and sear the potato cubes for 8 min. on all sides until golden at the edges, then remove.
3. In the same pot, fry the eggplant in the remaining oil for 6 min. until it collapses and takes on color, then add the onions and bell peppers and sweat for 5 min.
4. Stir in the garlic and chili flakes, toast for 1 min., add the tomatoes, season with salt and pepper and mix everything well.
5. Return the potatoes, cover and braise over low heat for 20–25 min., stirring only occasionally, until the potatoes are tender and a thick, deep red liquid has formed at the bottom.
6. Remove the lid, reduce uncovered for 5 min., fold in plenty of basil and serve lukewarm with crusty bread.