Ciambotta

🛒 Ingredients

• Olive oil 15 g · 120 kcal
• Garlic cloves 3 g · 4 kcal
• Onion 38 g · 15 kcal
• Eggplant 75 g · 19 kcal
• Zucchini 75 g · 13 kcal
• Bell peppers (mixed colors) 75 g · 20 kcal
• Potatoes 75 g · 60 kcal
• Crushed tomatoes (canned) 100 g · 25 kcal
• Vegetable broth 60 g · 2 kcal
• Fresh basil 2 g · 1 kcal

👨‍🍳 Instructions

1. Wash and chop all vegetables: eggplant, zucchini, bell peppers, and potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant. Then add the diced eggplant, zucchini, bell peppers, and potatoes to the pot.
4. Sauté the vegetables for about 10-15 minutes, stirring occasionally, until they start to soften and lightly brown. This helps develop their flavor.
5. Pour in the crushed tomatoes and vegetable broth, season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes.
6. The vegetables should be tender but still hold their shape. Stir in fresh basil just before serving.