Italian Vegetable Stew (Ciambotta)

Italian Vegetable Stew, also known as Ciambotta, is a hearty and flavorful one-bowl meal inspired by Italy’s beloved ratatouille-like stew. This recipe has been carefully crafted to ensure the vegetables retain their textures and the broth is rich and full of depth. The addition of a quick and vibrant basil and oregano pesto elevates the dish with bold herbal flavors, making it a delightful and satisfying option for any occasion. Enjoy this comforting stew with a side of crusty bread for a truly memorable dining experience.

SERVES 6 TO 8

INGREDIENTS:

• ⅓ cup chopped fresh basil
• ⅓ cup fresh oregano leaves
• 6 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 2 ¼ teaspoons red pepper flakes

STEW:

• 12 ounces eggplant, peeled and cut into ½-inch pieces
• Salt
• ¼ cup extra-virgin olive oil
• 1 large onion, chopped
• 1 pound russet potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons tomato paste
• 2 ¼ cups water
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
• 2 zucchini, halved lengthwise, seeded, and cut into ½-inch pieces
• 2 red or yellow bell peppers, stemmed, seeded, and cut into ½-inch pieces
• 1 cup shredded fresh basil

INSTRUCTIONS:

FOR THE PESTO:

1. Process all ingredients in a food processor until finely ground, about 1 minute, scraping down the sides of the bowl as needed.

FOR THE STEW:

1. Toss eggplant with 1½ teaspoons of salt in a bowl. Line the surface of a large plate with a double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant evenly over coffee filters and microwave until the eggplant is dry to touch and slightly shriveled, 8 to 12 minutes, tossing halfway through cooking.
2. Heat 2 tablespoons of oil in a Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes, and cook, stirring frequently, until the eggplant browns, about 2 minutes.
3. Push vegetables to the sides of the pot. Add 1 tablespoon of oil and tomato paste to the clearing and cook, stirring often, until brown fond develops on the bottom of the pot, about 2 minutes. Stir in 2 cups of water and tomatoes and their juice, scraping up any browned bits. Bring to a boil. Reduce heat to medium, cover, and gently simmer until the eggplant is completely broken down and the potatoes are tender, 20 to 25 minutes.
4. Meanwhile, heat the remaining 1 tablespoon of oil in a 12-inch skillet over high heat until just smoking. Add zucchini, bell peppers, and ½ teaspoon of salt and cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes.
5. Push vegetables to the sides of the skillet. Add the pesto to the clearing and cook until fragrant, about 1 minute. Stir the pesto into the vegetables and transfer to a bowl. Off the heat, add the remaining ¼ cup of water to the skillet and scrape up any browned bits.
6. Remove the Dutch oven from the heat and stir in the vegetable mixture and water from the skillet. Cover and let the stew stand for 20 minutes to let the flavors blend. Stir in basil, season with salt to taste, and serve.

TIPS:

• Prep the Eggplant: To prevent the eggplant from adding excess water to the stew, microwave it on a plate lined with coffee filters until it’s dry to touch and slightly shriveled. This step will help remove excess moisture, allowing the eggplant to contribute to the richness of the tomato-enriched sauce.
• Embrace the Eggplant’s Texture: The eggplant will naturally fall apart during cooking, adding thickness and body to the broth. Brown the eggplant along with the onion and potato to deepen the flavors before sautéing the tomato paste, which develops flavorful fond on the pot’s bottom.
• Create the Basil and Oregano Pesto: Process fresh basil, oregano, garlic, red pepper flakes, and extra-virgin olive oil in a food processor until finely ground. This quick and easy pesto will infuse the zucchini and peppers with a bright herbal taste, enhancing the overall flavor profile of the stew.
• Sauté the Vegetables: Cook the zucchini and bell peppers in a skillet with olive oil until they’re browned and tender. Add the pesto to the skillet for a fragrant boost of flavors.
• Let the Flavors Blend: After combining the vegetable mixture with the stew, allow it to stand for 20 minutes to let the flavors meld together, resulting in a harmonious and delicious final dish.