How to Make Ciambotta: The Italian Stew My Family Asks Me to Make Every Single Week

Ingredients

• 1 small Onion (chopped into small pieces)
• 2 small Eggplant (cut into small cubes)
• 1 small Zucchini (cut into small cubes)
• 1 Yellow Bell Pepper (cut into small pieces)
• 1 Red Bell Pepper (cut into small pieces)
• 2 small Potatoes (peeled and cut into small cubes)
• 1 Celery Stick (cut into small pieces)
• 200 g Cherry Tomatoes (halved)
• 1 small can (≈400 g) Canned Diced Italian Tomatoes (drained lightly)
• 1 handful Fresh Basil (torn or roughly chopped)
• 8 tablespoons Extra Virgin Olive Oil (generous amount for sautéing)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare All Vegetables

   Chop the onion, eggplant, zucchini, yellow and red peppers, potatoes, celery, and halve the cherry tomatoes into uniform small pieces.

   Time: PT20M

2. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat while you finish chopping.

   Time: PT10M

   Temperature: 180°C

3. Heat Oil

   Place the deep casserole on medium heat and add 8 Tbsp extra virgin olive oil.

   Time: PT2M

4. Sauté Onion

   Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 4 minutes.

   Time: PT4M

5. Add Cherry Tomatoes & Water

   Stir in the halved cherry tomatoes, splash in half a glass of water, and cook until the tomatoes release their juices, about 3 minutes.

   Time: PT3M

6. Add Celery and Potatoes

   Add the diced celery and potatoes, stirring for 3 minutes until they start to soften.

   Time: PT3M

7. Add Bell Peppers

   Add the yellow and red bell peppers, stir, and cook for 2 minutes.

   Time: PT2M

8. Add Zucchini and Eggplant

   Stir in the zucchini and eggplant cubes and cook for another 2 minutes.

   Time: PT2M

9. Add Canned Tomatoes and Season

   Pour in the canned diced Italian tomatoes, season with salt and pepper, and give everything a quick stir.

   Time: PT1M

10. Simmer on Stove

    Reduce heat to low and let the mixture simmer, uncovered, for 20 minutes, stirring occasionally. Add a splash of water if it looks too dry.

    Time: PT20M

11. Bake in Oven

    Transfer the casserole to the preheated oven and bake uncovered at 180°C for 20 minutes.

    Time: PT20M

    Temperature: 180°C

12. Mid‑Bake Stir

    After 10 minutes, quickly stir the dish to redistribute any liquid that has settled on top.

    Time: PT2M

13. Check Potato Doneness

    Insert a fork into a potato piece; if it slides in easily, the chabotto is ready. If not, bake an additional 5‑10 minutes.

    Time: PT5M

14. Finish with Fresh Basil

    Remove the casserole from the oven and fold in torn fresh basil leaves.

    Time: PT1M

15. Serve

    Serve the hot chabotto with crusty bread, drizzling a little extra virgin olive oil over the bread to soak up the juices.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplant: Zucchini, Pumpkin
• Instead of Zucchini: Yellow squash
• Instead of Yellow Bell Pepper: Red bell pepper, Green bell pepper
• Instead of Red Bell Pepper: Yellow bell pepper, Green bell pepper
• Instead of Potatoes: Sweet potatoes, Butternut squash
• Instead of Celery Stick: Leek, Fennel stalk
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Canned Diced Italian Tomatoes: Fresh diced tomatoes, Canned crushed tomatoes
• Instead of Fresh Basil: Oregano, Parsley
• Instead of Extra Virgin Olive Oil: Avocado oil, Sunflower oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Deep Round Casserole (oven‑safe)
• Stove
• Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑proof Spatula
• Measuring Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• Ensuring enough liquid from cherry tomatoes and canned tomatoes to prevent burning.
• Do not cover the casserole while baking; uncovered baking concentrates flavors.
• Check potato tenderness to determine final cooking time.

Chef Tips from the Video

• Use high‑quality extra virgin olive oil for the best flavor.
• Add a pinch of smoked paprika for a subtle smoky note.
• If cherry tomatoes are out of season, use grape tomatoes or a mix of fresh and canned diced tomatoes.
• Serve with a drizzle of aged balsamic vinegar for extra depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; vegetables become mushy after thawing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Chop all vegetables up to 24 hours ahead and store them in separate airtight containers in the fridge.
• The cooked chabotto can be reheated gently on the stove with a splash of water or in the microwave.
• Fresh basil should be added just before serving; store extra basil leaves in a damp paper towel.

Frequently Asked Questions