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Ciambotta is one of the most famous dishes of the Lucanian culinary tradition. Depending on the area where it is cooked, it shows some variations. Ciambotta is a vegetarian dish made with zero-kilometer garden ingredients.
Servings: 4 persone
Attrezzature
- Large pan and deep
- Plastic wrap (optional, if prepared ahead and rested)
Ingredients
- 250 gr Eggplants
- 240 gr Bell peppers
- 240 gr Potatoes
- 200 gr Tomatoes ripe
- qb Onion
- qb Extra virgin Olive Oil
- qb Salt
- qb Basil
Instructions
- Wash the eggplants, cut them and layer them in a colander, sprinkling with salt. Place a weight on the top layer to remove the vegetable water for about 30 minutes or more.
- Wash the peppers and cut them into strips.
- Heat a pan with extra virgin olive oil and fry the peppers.
- Remove the peppers from the heat and in the same pan, add the eggplants cut into cubes.
- Remove the eggplants from the heat. Fry the potatoes cut into cubes in the same pan, then remove from heat.
- Also in the same pan, fry the onion.
- Add the tomatoes, diced without seeds.
- Add the already cooked vegetables. Mix and cook for about 50 minutes over low heat, stirring occasionally.
- Almost at the end of cooking, add some basil leaves to make the ciambotta even fresher.
- Serve the ciambotta as a main dish or side dish. Also excellent cold the next day.
- Pair the ciambotta with homemade bread, best if baked in a wood oven.
- The ciambotta is ready. Enjoy your meal!
Notes
If you don’t like potatoes, you can also skip adding them to the recipe.
