Ciambotta is a traditional recipe from Cilento. It is a humble dish that originated from the need to combine all leftover vegetables into one meal. As a result, each town in Cilento uses different ingredients to prepare it. The classic recipe (with potatoes, eggplants, and peppers) is typically served as a side dish.
Ingredients for 4 people:
- 400 grams of sweet pepper (mix of yellow, green and red)
- 300 grams pf potatoes
- 200 grams of zucchini
- 200 grams of aubergines
- 100 grams of cherry tomatoes
- 1 onion
- Extra Virgin Olive Oil as needed
- Salt as needed
- Pepper as needed (optional)
- Basil as needed
Wash and chop all the vegetables except the onions, which will simply be sliced. In a large frying pan, sauté onions for 1 minute, then add eggplant and cook for about two minutes. Add potatoes and peppers; after two minutes add zucchini, cherry tomatoes and basil. Add salt and, if necessary, 2 tablespoons of water. Cover and let everything stew over low heat for 10 minutes. The preparation should be juicy, well blended, soft but not watery.
