Italian Vegetable Stew (Ciambotta)

From America's Test Kitchen Season 13: Chili and Stew Go Vegetarian

Why this recipe works:

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… read more

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.

 

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Italian Vegetable Stew (Ciambotta)

Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.

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Serves 6 to 8

Serve this hearty vegetable stew with crusty bread.

Ingredients

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