"ciambotta" Italian Vegetable Stew Recipe
(Vegan) Vegetable bounty in a hearty, but light, tomato broth, with fresh herbs and garlic bread
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Ingredients
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Vegetable Stew
Garlic Bread
Method
Vegetable Stew
- 1
Prep vegetables
Trim and peel (if desired) the onion and potatoes. Dice the onion finely. Peel (optional) and cut eggplant into 1–1.5 cm (3/4 in) cubes. Cut zucchini into similar-sized cubes. Core and cut bell peppers into 2 cm pieces. Dice potatoes into 1–1.5 cm cubes so all vegetables cook evenly. Mince 4 garlic cloves. Chop fresh basil and parsley and set aside.
- 2
Salt the eggplant (optional step to reduce bitterness and oil absorption)
Place the cubed eggplant in a colander, sprinkle with 1/2 tsp of the salt from the ingredients, toss, and let rest for 15 minutes. Rinse briefly under cold water and pat dry with paper towels. If short on time, skip salting and proceed.
- 3
Sauté aromatics
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 3 tbsp extra-virgin olive oil. When the oil shimmers, add the diced onion and a pinch of salt and cook, stirring, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
- 4
- 5
- 6
Bloom the tomato paste
Push the vegetables to the side slightly, add the 2 tbsp tomato paste to the center of the pot and cook for 30–60 seconds, stirring, until it darkens slightly—this deepens the tomato flavor—then mix it through the vegetables.
- 7
Add liquids and seasonings
Pour in 800 ml crushed tomatoes and 250 ml vegetable broth. Add 1 tsp dried oregano, 1 tsp dried basil, the bay leaf, 0.25 tsp red pepper flakes, 1 tsp sugar, the remaining salt (total salt for stew 1.5 tsp), and 0.5 tsp black pepper. Stir well to combine and bring to a gentle simmer.
- 8
Simmer until tender
Reduce heat to medium-low so the stew maintains a gentle simmer. Cover partially (lid ajar) and cook, stirring occasionally, until the potatoes are tender and the vegetables are melded with the sauce, about 25–30 minutes. If the stew becomes too thick, add up to 50–100 ml more broth or water to reach desired consistency.
- 9
Finish with fresh herbs and adjust seasoning
Remove and discard the bay leaf. Stir in the chopped fresh basil and parsley and the optional 1 tbsp lemon juice. Taste and adjust salt and pepper as needed. Simmer 1–2 more minutes to marry flavors, then remove from heat.
- 10
Serve
Ladle the ciambotta into bowls or a wide serving dish and serve hot with slices of garlic bread alongside. Garnish with a few extra torn basil leaves if desired.
Garlic Bread
- 11
Preheat oven
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
- 12
Make garlic-herb oil
In a small bowl, combine 2 tbsp extra-virgin olive oil, 2 tbsp softened vegan butter (if using), 2 minced garlic cloves, 5 g chopped fresh parsley, and 0.25 tsp salt. Stir until well combined.
- 13
- 14
Bake until crisp
Place the prepared bread on the baking sheet, cut side up. Bake in the preheated oven until the bread is golden and edges are crisp, about 8–10 minutes. For extra color, switch to broil for 1–2 minutes—watch closely to avoid burning.
- 15
Finish and serve
Remove from the oven, let cool 1 minute, then slice (if not pre-sliced) and serve warm alongside the ciambotta so guests can dip the bread into the tomato broth.
