Ciambotta (aka Italian Vegetable Stew)

Ciambotta or Giambotta is an Italian vegetable stew from the South of Italy. Each region has a different name and version, however, it is usually made with summer vegetables like peppers, eggplants, zucchini, onions, and potatoes.

This recipe came from my Mom's friend Susanne. There are so many variations to this recipe but this is how her mother made it and it's how her and her daughter now make it. Italians pronounce this meal "Jumbutte".

CIAMBOTTA

Ingredients:

• 3 medium zucchini, sliced

• 1 medium onion, diced

• 3 cloves of garlic

• 4 potatoes – peeled and cubed

• 1 bag of frozen green beans (2 cups fresh or 1 can)

• 3 tablespoons olive oil

• 1 can (16 oz.) Hunt’s Tomato Sauce

• Salt & Pepper

• Garlic Powder

• Oregano (just a pinch)

• Parmesan Cheese - grated

Directions:

1. Saute onion and garlic in olive oil.

2. Add tomato sauce and season with salt & pepper to taste.

3. Add potatoes, plus 2-4 cans of water. Let cook.

4. Add string beans and let cook again, then add zucchini last.

5. When everything gets soft or tender, it’s done.

6. Top with Locatelli or Parmesan cheese, hot pepper flakes, etc.

7. Enjoy with a loaf of Italian bread!