Nonna Pia’s Ciambotta (pronounced chahm-BOHT-tah) is a traditional Southern Italian vegetable stew, lovingly prepared with the season’s freshest ingredients and brimming with rustic charm. A staple of Italian cucina povera — the “cuisine of the poor” — ciambotta transforms humble vegetables into a rich, hearty, and nourishing dish that comforts both body and soul. In Nonna Pia’s kitchen, this dish was a summertime favorite, made with whatever the garden offered in abundance: eggplant, zucchini, bell peppers, potatoes, tomatoes, onions, and garlic — all simmered slowly in olive oil until tender and beautifully melded.
Simple yet deeply flavorful, Ciambotta is a celebration of freshness and frugality, reflecting the values of care, creativity, and resourcefulness that defined Nonna’s cooking. Each bite offers a burst of Mediterranean flavor, thanks to fresh herbs like basil and parsley, and just a touch of chili for warmth. Served hot, cold, or at room temperature, it pairs perfectly with crusty bread, a sprinkle of Parmesan, or even a fried egg on top for a satisfying meal.
Nonna Pia’s version of ciambotta isn’t just a recipe — it’s a memory of family gathered around the table, the smell of simmering vegetables filling the air, and the joy of sharing simple, homemade food. Whether you serve it as a side dish, main course, or part of an antipasto spread, her ciambotta brings a taste of Italy’s countryside into your kitchen — warm, generous, and full of heart.
🥘 Nonna Pia’s Ciambotta (Italian Vegetable Stew)
A humble, hearty dish from the heart of Southern Italy, made with love and garden-fresh vegetables.
Ingredients (Serves 4–6):
- ¼ cup extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium potatoes, peeled and cubed
- 4 ripe tomatoes, chopped (or one 14 oz can of diced tomatoes)
- Salt and pepper to taste
- 1 tsp dried oregano
- ¼ tsp red chili flakes (optional)
- Handful of fresh basil leaves, torn
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Base:
Heat olive oil in a large pot or deep skillet over medium heat. Add onion and cook until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant. - Layer in Vegetables:
Add eggplant and cook for 5 minutes, stirring occasionally. Then add bell peppers, zucchini, and potatoes. Stir well to coat in the oil and aromatics. - Add Tomatoes & Season:
Stir in chopped tomatoes (or canned), oregano, chili flakes, salt, and pepper. Reduce heat to low, cover, and simmer gently for 30–40 minutes, stirring occasionally, until vegetables are soft and the stew is rich and thick. - Finish with Fresh Herbs:
Stir in fresh basil during the last 5 minutes of cooking. Adjust seasoning to taste. - Serve:
Garnish with parsley. Enjoy warm with crusty bread, or let it cool — ciambotta is even better the next day.
🍅 Nonna’s Notes:
- Add a handful of cooked cannellini beans for extra protein.
- Leftovers make a great pasta topping or sandwich filling.
- This dish freezes well for future cozy meals.
