Ciammotta – Summer Vegetable Stew Recipe

1 hour 15 minutes


  • 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


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
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
Taste and season with salt and pepper
Fold through plenty of torn basil and serve immediately or at room temperature