Ciambotta or otherwise called as the Italian Ratatouille, is a famous Southern Italian dish which is basically a stew of vegetables. It varies in Ingredients depending on which province of Italy it comes from for example the Lucanian version is made up of Luganega (a Lucanian type of sausage) and egg along with the other vegetables. Another is the Apulian Ciambotta which adds fish to your mix of vegetables, the Neapolitan version includes boiled beef to the mix and seasoned with oregano and chili peppers. Lastly we have the Cilento Ciambotta which adds in Zucchini, Swiss chard and green beans.
This is a great vegetable stew for the cold nights nowadays and will surely have your palate craving for more especially in this Romanian version of the Ciambotta which is a very hearty and filling dish. Feel free to add in whatever protein you like to make it your main dish, Enjoy!
¼ cup olive oil
2 large white onions, chopped
2 cloves garlic, chopped
1 pound bell peppers, deseeded and sliced into strips
½ cup whole mushrooms
1 eggplant, diced
½ pound potatoes, diced
1 large tomato, chopped
4 tablespoons pitted black olives, chopped
½ cup fresh basil leaves, chopped
½ cup fresh parsley, chopped
¼ teaspoon dried or fresh oregano leaves
Salt to taste
¼ teaspoon Garlic & Pepper Seasoning
3. This is a great dish with some grilled Italian chicken or some grilled Italian Sausages. Enjoy!
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