Ciambotta, or Italian vegetable stew, is a delicious dish that can stand up to traditional stews. With the freshness of summer vegetables like tomatoes, zucchini, peppers, and fresh basil, ciambotta is full of nutrition and layers of flavor.

The great thing about this recipe is that it is very budget-friendly ($15-$20 tops, even with all organic ingredients), plus you’ll almost definitely have leftovers. Although it isn’t a quick dish, the prep and time it takes for the flavors to meld are well worth it.

Give this recipe a try.


For pesto:

  • 1/3 cup fresh basil, chopped
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes

For stew:

  • 12 ounces eggplant, peeled and chopped inch 1/2 inch pieces
  • 1/4 cup extra virgin olive oil
  • 1 large onion, white or yellow
  • 1 pound russet potatoes, peeled and chopped into 1/2 inch pieces
  • 2 tbsp tomato paste
  • 2 1/4 cup filtered water
  • 1 28-ounce can of whole peeled tomatoes, chopped coarse with juices reserved
  • 2 zucchini, cut lengthwise and into 1/2 inch pieces
  • 2 red or yellow bell peppers, seeded and cut into 1/2 inch pieces
  • 1 cup fresh basil, shredded
  • Salt

Go to America’s Test Kitchen for the full recipe instructions.

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