Also spelled Ciambotta, this is a traditional dish hailing from southern Italy. It’s comfort food at its finest—and simplest. Gluten-free, wheat-free, oil-free (if using water to sauté), and soy-free.
A delicious vegetarian meal loaded with goodness.
Preheat over to 180C.
Heat a saucepan over medium heat.
Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of vegetables.
Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini and bell pepper.
Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil
Rub the bread with the cracked garlic then drizzle with extra-virgin olive, oil top with cheese and pepper and put in the oven for as long as it takes to brown the cheese.
Serve the stew over the warm bread.
Add more stock if required to ensure enough fluid to soak with the bread.
Ingredients
Directions
A delicious vegetarian meal loaded with goodness.
Preheat over to 180C.
Heat a saucepan over medium heat.
Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of vegetables.
Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini and bell pepper.
Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil
Rub the bread with the cracked garlic then drizzle with extra-virgin olive, oil top with cheese and pepper and put in the oven for as long as it takes to brown the cheese.
Serve the stew over the warm bread.
Add more stock if required to ensure enough fluid to soak with the bread.