Ciambotta

Southern Italian Vegetable Stew with Eggplant, Peppers, Potatoes & Tomatoes

This delicious medley of eggplant, potatoes, peppers & tomatoes is not only one of my favorite entrees, it also makes an incredible antipasto or contorno, especially with grilled or roasted fish.

Hailing from all over Southern Italy, ciambotta is not merely a healthy and hearty stew, but evidence of the vibrant tapestry of regional flavors and traditions that define the Italian gastronomic landscape. From Lazio to Puglia, each region offers its own unique twist on this humble vegetable dish, showcasing the creativity and resourcefulness of the various landscapes.

The term "ciambotta" finds its roots in local dialects, tracing back to the French word "chabrot" meaning a mixture or blend. Prepared in a similar fashion to caponata or ratatouille, each vegetable is cooked separately, then mixed together and baked just a little until all the flavors meld.

In Lazio, particularly in the picturesque island of Ventotene near Gaeta, locals refer to their version as "cianfotta." Here, the dish takes on a very Roman character with the inclusion of fava beans, fresh peas, potatoes, and artichokes, all delicately sautéed in a fragrant mix of oil, leek, and pancetta. The result is a symphony of flavors that celebrates the abundance of the garden.

The kaleidoscope colors of Ventotene off the coast of Lazio

Venturing into the rugged terrain of Abruzzo, the dish goes by the name "ciabotto," A mélange of vegetables, including eggplant, peppers, potatoes, zucchini, green beans, and carrots, sautéed with olive oil, onions & crushed tomatoes

ABRVZZO by Vincenzo Alicandri 1920

In the rolling hills of Campania, ciambotta comes in a multitude of variations, each as diverse as the landscapes that inspire them. In the Cilento region, peppers, potatoes, and diced eggplants are bound together with cherry tomatoes, olive oil, garlic, and basil. Meanwhile, the Benevento rendition boasts zucchini, potatoes, carrots, swiss chard or beet greens, fresh beans, and even zucchini flowers, reflecting the seasonal abundance of the region. And in bustling Naples, the iconic "cianfotta" gains its distinctive flavor from the addition of black olives and oregano!

The Vegetable Vendor, NAPLES, 1900

Crossing into the rugged terrain of Basilicata, ciambotta takes on a unique twist with the addition of beaten eggs poured over the vegetables. Meanwhile, in the sun-drenched fields of Calabria, a sprinkle of stale breadcrumbs and pecorino elevates the flavors of the vegetables, imparting a distinctive and robust flavor.

Finally, in the coastal paradise of Puglia, ciambotta undergoes a total transformation as it embraces the bounty of the sea. Born in the homes of fishermen, this regional specialty includes various vegetables and chunks of fresh fish and white wine, offering a tantalizing medley of flavors that celebrate the maritime heritage of the region.

The following recipe is the one I learned from my mentor Carlo, and as with all he taught me this dish holds a very special place in my heart. I have such a prolific bush of fresh marjoram and have always loved the marriage of fresh marjoram and peppers in the classic Pollo alla Romana, so have taken the liberty of adding a small handful.

my wild and wonderful marjoram

Eggplant is one of those vegetables like mushrooms that will take as much oil as you give it, but actually requires surprisingly little to cook. This dish is best if just a bead of oil is used on the thin slices that are cooked at medium-high heat to keep it lighter and brighter.

As I said, ciambotta is a wonderful meal on its own along with crusty bread, as a contorno to roasted chicken and grilled fish, and can even be served cold as an antipasto!

THE RECIPE