Ciambotta is the Italian cousin of French ratatouille. The biggest distinction between the dishes is that ciambotta uses potatoes. To make the stew silky smooth without overcooking the delicate summer produce, the eggplants (which are pretreated in a microwave for about 12 minutes), peeled potatoes, and onions are sautéed first. After which, tomato paste is added, followed by water and canned tomatoes. Meanwhile, bell peppers and summer squash or zucchini are sautéed, before a pestata of basil, oregano, red pepper flakes, garlic, and EVOO are added. After the eggplants and potatoes soften, the sautéed vegetables are mixed in and it’s finished with basil. Summer produce cooking at its finest.
by Jonnyrashid
1 Comment
Too much sauce unfortunately