Ciambotta (Italian Vegetable Stew)

Name: Ciambotta (Italian Vegetable Stew)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1/3 cup, chopped fresh basil; 1/3 cup, fresh oregano leaves; 6 , garlic cloves, minced; 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; 12 ounces, eggplant, peeled and cut into 1/2-inch pieces; , Salt; 4 tablespoons, extra-virgin olive oil; 1 large, onion, chopped; 1 pound, russet potatoes, peeled and cut into 1/2-inch pieces; 2 tablespoons, tomato paste; 2 1/4 cups, water; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved and chopped coarse; 2 , zucchini (8 ounces each), seeded and cut into 1/2-inch pieces; 2 red or yellow, bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 1 cup shredded, fresh basil

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By Celeste Rogers

Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

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.

SERVES6 to 8

TIME1¼ hours, plus 20 minutes resting

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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 ...

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