Ciambotta Recipe
Also known as Italian ratatouille, this rustic Southern Italian vegetable stew brings together eggplant, zucchini, bell peppers, cherry tomatoes, and potatoes in one deep pot, slowly building flavour before finishing in the oven for a lightly roasted, irresistible finish.
What makes this dish so beautiful is the way it’s cooked. Everything starts on the stove, where the vegetables soften and release their juices, then it goes into the oven uncovered so the flavours concentrate and the top becomes gently caramelised. The result is a hearty, chunky stew that’s rich, comforting, and full of vibrant colour.
This recipe comes directly from my family, so you can proudly serve it to yours. Simple ingredients, one pot, and a dish that my Mum has been asking me to share since we started Vincenzo's Plate!
Serve it hot and steaming, or let it cool to room temperature, it’s just as good either way. This is the kind of old-school family dish that celebrates vegetables at their best, and it might just convince you to eat vegetarian more often.
Servings 6 people
Equipment
- Deep casserole
- wooden spoon
- Mug of water
Ingredients
- 1 onion chopped into small pieces
- 2 small eggplants small cubes
- 1 zucchini small cubes
- 1 red bell pepper small cubes
- 1 yellow bell pepper small cubes
- 2 potatoes skin removed (small cubes)
- 1 celery stalk small pieces
- 100 g / 3.5 oz cherry tomatoes halved
- 1 can Italian diced tomatoes optional
- Fresh basil leaves
- Extra virgin olive oil EVOO
- Salt & pepper
Instructions
- Preheat your oven to 180°C / 356°F.
- Place a deep casserole on medium-high heat on your cooktop. Add a generous amount of extra virgin olive oil (about 7–8 tablespoons).
- Add the onion and cook for 3-4 minutes or until soft and lightly golden. Add the cherry tomatoes, cooking them until they release their juices. Pour in a small splash of water (approx half a mug) and mix well.
- Begin adding more vegetables, starting with the firmer ones. Add the celery and potatoes first and cook for 3 minutes, stirring gently. Then add the bell peppers, stir, and cook for another 2–3 minutes.
- Next add the zucchini and eggplant in the pan. Pour in 1 full mug of water, mix well, and make sure nothing is sticking to the bottom.
- Stir in the canned diced tomatoes (if using, they are optional but add extra flavor). Season with salt and pepper to taste. For extra depth, add a pinch of rock salt. Let everything cook on the stove for about 20 minutes, stirring occasionally.
- Transfer the casserole to the oven uncovered and bake at 180°C / 356°F for 20 minutes. After 10 minutes, remove it from the oven, give it a good mix, then return it to bake for another 10 minutes, or until the potatoes are fully cooked.