Ciambotta (Calabrian Summer Vegetable Stew)
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Ingredients
- 300 g aubergine, diced
- 300 g courgette, diced
- 200 g red pepper, diced
- 300 g potato, peeled and diced
- 150 g onion, diced
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 40 ml extra virgin olive oil
- 10 g fresh basil leaves
Nutrition (per serving)
- Calories
- 227 kcal
- Protein
- 5.5 g
- Carbohydrate
- 25.1 g
- of which sugars
- 11.5 g
- Fat
- 10.1 g
- of which saturates
- 1.5 g
- Fibre
- 7.3 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft. Add the garlic and cook for 1 minute.
- 2
Add the potato and cook for 5 minutes, then add the aubergine, courgette and red pepper, and cook for 5 minutes more, stirring often.
- 3
Stir in the chopped tomatoes, season, cover and simmer for 20-25 minutes, stirring occasionally, until all the vegetables are tender.
- 4
Tear over the basil to serve.
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