Italian Summer Vegetable Stew

Name: Italian Summer Vegetable Stew
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more to serve; 1 medium yellow onion, chopped; 2 medium celery stalks, sliced; 3 medium garlic cloves, minced; 3 ripe plum tomatoes (about 12 ounces), cored and chopped; 1 small Italian eggplant (about 8 ounces), trimmed and cut into ½-inch cubes; 1 medium zucchini (about 8 ounces), trimmed and cut into ½-inch cubes; 8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes; Kosher salt and ground black pepper; 1/4-1/2 teaspoon red pepper flakes; 1 cup lightly packed fresh basil, shredded

By Rose Hattabaugh

6 Servings

50 minutes

Free

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The southern Italian vegetable stew known as ciambotta or cianfotta often is likened to Provençal ratatouille, but it sometimes contains potatoes, which give the dish a little more heft. We use a 12-inch skillet to make the stew; its wide surface area means that cooking happens more quickly than if the vegetables were piled on top of each other in a pot, resulting in fresher, brighter flavors, textures and colors. Serve warm or at room temperature as a side to grilled or roasted chicken, lamb, beef or fish. Or offer it finished with pecorino or Parmesan as a light vegetarian main with crusty bread alongside.

6

Servings

Tip

Don’t worry about the vegetable mixture appearing dry when the ingredients are first added to the sautéed aromatics. Covered cooking will get them to soften and release their juices, which form a light, flavorful sauce.

50 minutes

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

2 medium celery stalks, sliced

3 medium garlic cloves, minced

3 ripe plum tomatoes (about 12 ounces), cored and chopped

1 small Italian eggplant (about 8 ounces), trimmed and cut into ½-inch cubes

1 medium zucchini (about 8 ounces), trimmed and cut into ½-inch cubes

8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes

Kosher salt and ground black pepper

1/4-1/2 teaspoon red pepper flakes

1 cup lightly packed fresh basil, shredded

Ingredients

2

tablespoons extra-virgin olive oil, plus more to serve
1

medium yellow onion, chopped
2

medium celery stalks, sliced
3

medium garlic cloves, minced
3

ripe plum tomatoes (about 12 ounces), cored and chopped
1

small Italian eggplant (about 8 ounces), trimmed and cut into ½-inch cubes
1

medium zucchini (about 8 ounces), trimmed and cut into ½-inch cubes
8

ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
Kosher salt and ground black pepper
¼-½

teaspoon red pepper flakes
1

cup lightly packed fresh basil, shredded

Directions

01

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, celery and garlic; cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
02

Add the tomatoes, eggplant, zucchini, potatoes, 1 teaspoon salt, ½ teaspoon black pepper and the pepper flakes. Stir to combine, then cover, reduce to medium-low and cook, stirring occasionally, until lightly saucy and a skewer inserted into the potatoes meets no resistance, 30 to 35 minutes.
03

Off heat, stir in the basil, then taste and season with salt and pepper. Serve drizzled with additional oil.

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Reviews

JUSTIN J.

September 1, 2022

Fresh and delicious!

This recipe exceeded my expectations. It looks simple, but the flavors are absolutely delicious. It reminds me how good quality produce, good olive oil, garlic, and fresh herbs are all you need for a stellar dish!