Italian Vegetable Stew (Ciambotta)
"Italy’s ciambotta is a ratatouille-like stew chock-full of veggies that makes for a hearty one-bowl meal with nary a trace of meat. We wanted to avoid the ill fate of most recipes, which end in mushy vegetables drowning in a weak broth. In order to optimize the texture of the zucchini and peppers, we employed the dry heat of a skillet. To address the broth, we embraced eggplant’s natural tendency to fall apart and cooked it until it completely assimilated into a thickened tomato-enriched sauce. Finally, we found that a traditional pestata of garlic and herbs provided the biggest flavor punch when added near the end of cooking...."
INGREDIENTS
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PESTATA:
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1/3 C chopped fresh basil
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1/3 C fresh oregano leaves
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6 garlic cloves
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2 T extra-virgin olive oil
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1/4 t red pepper flakes
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STEW:
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12 oz. eggplant
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Salt
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4 T extra-virgin olive oil
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1 large onion
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1 pound russet potatoes
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2 T tomato paste
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2 1/4 C water
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1 (28-ounce) can whole peeled tomatoes
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2 zucchini
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2 bell peppers
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1 C fresh basil
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