Ciambotta Romana: Roman-Style Vegetables

Name: Ciambotta Romana: Roman-Style Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 small bunch basil, finely chopped; 6 bell peppers, about 1 pound, seeded and cut into thin strips; 1 large eggplant, diced; 1 clove garlic, finely chopped; 4 Tbsps extra-virgin olive oil; 59 milliliters black Gaeta olives, pitted and coarsely chopped; 3 larges onions, finely chopped; 1 pinch Pinch oregano; 1 small bunch parsley, finely chopped; 340 grams potatoes, diced; 1 large tomato, peeled, seeded and chopped

Ciambotta Romana: Roman-Style Vegetables might be just the side dish you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 6g of protein, 16g of fat, and a total of 310 calories. It is a good option if you're following a gluten free, whole 30, and vegan diet. If you have oregano, parsley, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a 12 to 14-inch saute pan, heat the oil over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and onion and saute over high heat 4 minutes.

Ingredients you will need

Garlic

Onion

Add the peppers, eggplant, potatoes, tomato and olives and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes. After 40 minutes, add in the herbs and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot or cold.

Ingredients you will need

Salt And Pepper