Italian Vegetable Stew (Ciambotta)

Name: Italian Vegetable Stew (Ciambotta)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 28 whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped; 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices; 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices; 567 grams eggplant, cut into 1-inch pieces; 4 garlic cloves, finely chopped; 340 grams green beans, trimmed and cut into 2-inch pieces; 79 milliliters olive oil; 2 mediums onions, chopped; 340 grams boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces; 2 red bell peppers, cut into 3/4-inch pieces; 118 milliliters water; 567 grams zucchini, halved lengthwise and cut into 1/4-inch-thick slices

Italian Vegetable Stew (Ciambotta) might be just the Mediterranean recipe you are searching for. One serving contains 182 calories, 4g of protein, and 10g of fat. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a budget friendly soup. Autumn will be even more special with this recipe. If you have eggplant, olive oil, zucchini, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers.

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Cooking Oil

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Pot

Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes.

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Carrot

Celery

Garlic

Onion

Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.

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Eggplant

Water

Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.

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Tomatoes In Juice

Bell Pepper

Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes.

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Green Beans

Water

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Sauce Pan

Transfer with a slotted spoon to a large bowl.

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Slotted Spoon

Bowl

Add zucchini to boiling water and cook until crisp-tender, about 5 minutes.

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Zucchini

Water

Transfer with slotted spoon to bowl with green beans.

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Green Beans

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Slotted Spoon

Bowl

Add potatoes to boiling water and cook until just tender, about 10 minutes.

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Potato

Water

Drain and add to beans and zucchini.

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Zucchini

Beans

Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

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Vegetable