The southern Italian answer to ratatouille — potatoes, peppers, eggplant, onion, tomato, slow-cooked into a sweet, jammy mess. Comes from Basilicata and Calabria. Goes with crusty bread, eggs, or as a side.
Ciambotta
The southern Italian answer to ratatouille — potatoes, peppers, eggplant, onion, tomato, slow-cooked into a sweet, jammy mess. Comes from Basilicata and Calabria. Goes with crusty bread, eggs, or as a side.
Ingredients
Method
- Heat olive oil in a large heavy pot over medium. Add onion and garlic; cook 5 minutes until soft.
- Add the potatoes; stir to coat in the oil. Cook 5 minutes.
- Add peppers and eggplant. Salt generously. Stir and cook 5 minutes.
- Add tomatoes and red pepper flakes if using. Stir.
- Lower heat. Cover partially and simmer 35-40 minutes, stirring occasionally. Vegetables should be very soft, the liquid mostly evaporated.
- Off heat, tear in fresh basil. Adjust salt and pepper. Drizzle with extra olive oil.
- Serve warm, room temp, or even cold the next day. Better the next day. Always.
Notes
The order matters — potatoes first because they take longest. Result should be silky, almost spoonable, not chunky. Italians don’t sauté each vegetable separately like French ratatouille — everything cooks together until they meld.