Ciammotta – summer vegetable stew
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This tasty ciammotta recipe hails from the southern Italian region of Basilicata. Similar to the French ratatouille, the vegan stew is comprised of seasonal Mediterranean vegetables slowly cooked down with tomatoes and finished with fresh basil. It's a beautiful dish served as is, but also works well as a side to meat or fish.
Ingredients
- 2 tbsp of olive oil
- 1 red onion, diced
- 6 garlic cloves, minced
- 1 pinch of chilli flakes
- 1 aubergine , diced
- 1 courgette , diced
- 1/2 red pepper , diced
- 1/2 yellow pepper , diced
- 2 potatoes , peeled and diced
- 800g of San Marzano tomatoes , tinned
- 1 bunch of basil
- salt
- pepper
Method
1
Heat the olive oil in a large saucepan, then add the onion, garlic and chilli flakes. Sweat on a medium heat until the onions are translucent and keep stirring to prevent the garlic from burning
2
Add the chopped vegetables along with the tinned tomatoes and leave to simmer for 1 hour. If the liquid reduces too much, top up with a little stock or water
3
Taste and season with salt and pepper
4
Fold through plenty of torn basil and serve immediately or at room temperature
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Ciammotta – summer vegetable stew
