Italian Vegetable Stew – Ciambotta

It seems that winter is really on it’s way – they are calling for snow flurries tonight.  It is that time of the year when I pull out all those hot soup recipes.  Everyone just feels better knowing that a bowl of hearty, hot soup is just a few minutes away. 

I read this recipe in the October issue of Gourmet (RIP) and had to try it.  The results were delicious.  The mixture of different vegetables, when cooked al dente, is delicious, rustic and satisfying to cook.

Printable recipe

Italian Vegetable Stew – Ciambotta


1/3 cup olive oil

2 medium onions, chopped

2 celery ribs, cut into ¼ inch slices

3 carrots, diced into ¼ inch pieces

4 cloves garlic, minced

1 ¼ pounds eggplant, peeled and cut into 1 inch pieces

½ cup water

28 ounce can diced tomatoes

2 red bell peppers, cut into ½ inch pieces

¾ pound of green beans, cut into 2 inch pieces

1 ¼ pounds zucchini, cut into ¼ inch pieces

¾ pounds potatoes, peeled and cut into 1 inch pieces


  1. In large heavy pot heat olive oil. Saute, about 10 minutes, onion, celery, carrots, garlic.
  2. Add eggplant and water. Cook covered until eggplant is soft.  About 10 minutes.
  3. Stir in tomatoes and peppers. Cook on low for 15 minutes.
  4. In boiling water blanch green beans about 5 minutes.  Remove
  5. In boiling water blanch zucchini about 5 minutes. Remove.
  6. Cook potatoes in boiling water till tender, about 10 minutes. Remove.
  7. Add beans, zucchini and potatoes to stew and cook about 15 minutes.
  8. Season with salt and pepper.  Serve.