Classic Ciambotta (Giambotta): Italian Vegetable Stew

Name: Classic Ciambotta (Giambotta): Italian Vegetable Stew
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American, Italian
Ingredients: 1 medium eggplant, (unpeeled and cut into 1-inch pieces); 1 large zucchini or yellow summer squash, (cut into 1-inch pieces); Kosher salt for salting the eggplant and zucchini; 4 tablespoons extra-virgin olive or avocado oil; 1 white or yellow onion, (finely chopped); 5 cloves garlic, (minced); 2 large potatoes, (unpeeled and cut into 1/2-inch cubes); 1 large red or yellow bell pepper, (seeds removed and cut into 1-inch pieces); 28 ounces crushed tomatoes*; 1 cup vegetable broth, (increase to 2 cups if using 14 ounces of crushed tomatoes); 1 pint cherry or grape tomatoes, (halved lengthwise); 1/4 cup chopped basil; 1/4 cup chopped parsley leaves; Salt and pepper to taste; Optional garnish: Parmesan or vegan Parmesan

Instructions

Prep:50minCook:40min

Ciambotta (or giambotta) is an Italian summer stew loaded with eggplant, zucchini, potatoes, onions, and tomatoes. My recipe uses the traditional method of sautéing each vegetable separately, allowing every ingredient to retain its distinct flavor and texture!

Updated at: Sat, 07 Nov 2026 01:31:22 GMT