Ciambotta

Ciambotta, pronounced "chumbot", is a Southern Italian vegetable stew. You can say that in your best Sopranos accent. It's very much like an Italian version of the Provençal dish, Ratatouille.
I saw this recipe in the October 2009 edition of Gourmet & was intrigued by the beautiful photo. But, after reading the recipe thought that maybe it might be a bit bland. However, I read the reviews...most of which were raving & decided to try it.
Even with the only seasoning in this dish being garlic, salt & pepper, it is anything but bland. It's delicious. I know that it will be a regular for me.
It's also super healthy. Basically, a winter salad. Just warm veggies, cooked perfectly. The recipe calls for blanching several of the vegetables separately & then adding them into the stew later on. This step is essential, as it prevents everything from becoming a big soggy mess.

To make the stew, you will need 2 onions, 2 ribs of celery, 3 carrots, 4 cloves of garlic, 1 pound of eggplant, 2 red bell peppers, 3/4 pound of green beans, 1 1/4 pounds zucchini & 3/4 pound of potatoes.

Begin by chopping the onions. Place them in a prep bowl. Slice the ribs of celery in half lengthwise,

and then cut them into 1/4" slices. Add them to the bowl. Slice the fatter ends of the carrots in half lengthwise & leave the skinny ends whole.

Again, slice into 1/4" pieces & add to the bowl. Along with the 4 cloves of garlic, minced.

Set them aside for now. Bring a large pot of generously salted water to a boil.

Slice the green beans into 2" pieces & blanch them in the boiling water for 3 minutes. Remove them from the pot using a slotted spoon, or a spider strainer & put them in a large bowl.

Slice the zucchini in half lengthwise & cut into 1" slices. Add them to the boiling water & blanch them for 3 minutes.

Remove them from the water & add them to the zucchini. Peel the potatoes, cut into large chunks & boil them for 10 minutes.

Again, add them to the bowl. Set all these aside. Heat 1/3 cup of olive oil in a heavy pot, or dutch oven, over medium high heat.

Add the onions, celery, carrots & garlic. Saute for 10 minutes, or until soft & beginning to brown. While the onion mixture is cooking, peel the eggplant & slice into large chunks.

Add them to the pot, along with a 1/2 cup water. Lower the heat to medium & cover the pot. Cook for 10 minutes, stirring occasionally. While that is cooking, chop the bell peppers.

Roughly chop a 28 ounce can of peeled, whole tomatoes & reserve the juice. Add the peppers, tomatoes & juice to the pot & cook for 15 minutes, uncovered.

Lastly, add in the blanched vegetables, 1 teaspoon of sea salt & a 1/2 teaspoon of ground pepper. Cook another 10-15 minutes.

Serve with some freshly grated Parmesan cheese, if desired. It tastes even better on Day 2 & will keep in the fridge for 1 week.

Ciambotta

Adapted from Gourmet magazine, October 2009
Serves 6-8

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise & cut into 1/4" slices
3 carrots, halved lengthwise & cut into 1/4" slices
4 cloves garlic, finely chopped
1 pound eggplant, peeled & cut into 1" pieces
1/2 cup water
28 ounce can of whole, peeled tomatoes, chopped & juice reserved
2 red bell peppers, cut into 3/4" pieces
3/4 pound green beans, trimmed & cut into 2" pieces
1 1/4 pounds zucchini, halved lengthwise & cut into 1/4" thick slices
3/4 pound potatoes, peeled & cut into 1" pieces

Heat the oil in a large, heavy stockpot, or dutch oven, over medium-high heat. Add the onions, celery, carrots & garlic. Saute until beginning to brown {about 10 minutes}. Add the eggplant & water. Reduce the heat to medium, cover the pot & cook until the eggplant has softened slightly {about 10 minutes}.
Stir in the tomatoes, the juice from the tomatoes & the bell peppers. Reduce the heat to low & cook, uncovered for 15 minutes.
Meanwhile, bring a large pot of generously salted water to a boil. Blanch the green beans for 3 minutes. Remove to a large bowl, using a spider strainer, or slotted spoon. Add the zucchini to the boiling water & blanch for 3 minutes. Remove to the bowl with the green beans. Add in the potatoes & cook for 10 minutes, or until just tender. Drain & add to the bowl.
Add the boiled vegetables to the stew, along with 1 teaspoon of sea salt & a 1/2 teaspoon of freshly ground pepper. Simmer, stirring occasionally, for 15 minutes.
Serve immediately, or even better, the next day. The stew will keep, refrigerated, for 1 week.
Click here for the printable recipe