Ciambotta is a classic southern Italian vegetable stew that celebrates summer produce. Built from zucchini, eggplant, bell peppers and tomatoes, it’s light but satisfying, full of texture and fresh flavour.
Also called Cianfotta or Giambotta, sometimes referred to as an Italian version of ratatouille, ciambotta is popular across southern regions such as Campania, Calabria, Basilicata and Puglia. The dish relies on simple ingredients—garlic, tomato and basil—to coax distinctive flavours from a mix of summer vegetables.
Ciambotta varies by region and by what’s in season; some versions include beef or sausage, while many keep it entirely vegetarian. It’s an ideal way to use up abundant summer produce and is easy to adapt to your pantry or taste.
Serve ciambotta hot or at room temperature as a main for a light meal, as a side with grilled meat or fish, or as an antipasto with crusty toasted bread.
See the recipe below for ingredient notes, step-by-step photos, tips and variations. For the printable recipe, scroll to the bottom of the page.
Ingredients
Ingredient notes and substitutions
- Onion – white or brown onion works well. Finely chopped creates a smoother base; roughly chopped gives more texture.
- Bell peppers – use a mix of colours for sweetness and colour. The recipe uses two red and one yellow, but use what you prefer.
- Zucchini and eggplant (courgette & aubergine) – pick firm, unbruised vegetables for best texture.
- Tomatoes – cherry tomatoes are used here, but any ripe tomato variety is fine.
- Crushed tomatoes (polpa) – passata (tomato purée) can be substituted if preferred.
Visual walk-through of the recipe
- Chop the onion – finely chop the onion and add it to a large pan with a peeled garlic clove and 2 tablespoons of olive oil. Sauté over medium-low heat until fragrant.
- Add the potato – peel and cut the potatoes into medium cubes, add to the pan and sauté with the onion for about 10 minutes while you prepare the remaining vegetables.
- Prep the remaining vegetables – cut zucchini, eggplant and bell peppers into medium-sized pieces, keeping them roughly the same size for even cooking. Halve the cherry tomatoes.
- Cook – add the chopped vegetables to the potatoes with a pinch of salt and a further tablespoon of olive oil. Stir in the crushed tomatoes and 1/2 cup (125ml) water. Cover and simmer for 20 minutes.
- Uncover the pan and continue to cook on low for another 15 minutes so the sauce concentrates and the vegetables finish softening.
- Finish by tearing in fresh basil, taste and adjust seasoning, then serve.
Recipe tips
- Adapting the recipe – start with the recipe as written, then adjust based on what you like or what vegetables you have. Add more tomatoes for a saucier result or reduce peppers if you prefer.
- Consistency – ciambotta is not overly liquid. If it seems watery, simmer uncovered to reduce the sauce. To make it saucier, add extra crushed tomatoes or fresh chopped tomatoes while cooking.
Serving suggestions
Serve ciambotta warm or at room temperature. It’s excellent on its own as a hearty vegetarian main or as a vibrant side dish to grilled meats and fish.
Popular pairings include grilled chicken skewers, marinated pork tenderloin, salmon or other white fish. It also makes a flavorful antipasto when served with toasted crusty bread.
More delicious Italian side dishes to try
Sides
Pipi e Patati (Calabrian Peppers and Potatoes)
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
Italian Green Beans in Tomato Sauce
Sides
Baked Spinach Balls with Parmigiano Cream
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Step By Step Photos Above
Most recipes include photos and helpful tips to make the dish successfully.
Ciambotta (Stewed Italian Summer Vegetables)
By Emily
Ingredients
- 1 white onion
- 1 zucchini (courgette)
- 1 eggplant (aubergine)
- 3 bell peppers
- 2 medium potatoes (about 350g/12.3oz)
- 1 garlic clove
- 4.5 oz (125g) cherry tomatoes (about 15)
- 5 tablespoons crushed tomatoes or passata
- 1/2 cup (125ml) water
- small handful fresh basil
- 3 tablespoons olive oil
- salt
Instructions
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Finely chop the onion and sauté it in a large pan with 2 tablespoons of olive oil and a peeled garlic clove over medium-low heat.
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Peel and dice the potatoes into medium cubes, add to the onion, stir and let them sauté while you prepare the other vegetables.
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Cut zucchini, eggplant and bell peppers into medium pieces, keeping sizes similar for even cooking. Halve the cherry tomatoes.
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Add all the chopped vegetables to the pan, drizzle with the remaining tablespoon of olive oil, season with a good pinch of salt, then stir in the crushed tomatoes and 1/2 cup water.
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Cover and simmer for 20 minutes until the vegetables are tender. Uncover and cook on low for another 15 minutes to concentrate the sauce.
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Remove from heat, stir in torn fresh basil, taste for seasoning and add salt if needed, then serve.
Notes
- Adapting the recipe – make the dish as written the first time, then tweak it to suit your preferences or available vegetables.
- Consistency – if the stew is too thin, simmer uncovered until it reduces; add more crushed or fresh tomatoes for a saucier result.
- Storage – ciambotta keeps well in the refrigerator for up to three days and can be reheated or enjoyed at room temperature.
- Serving sizes – the servings are estimated for use as a side dish; adjust portions if serving as a main.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- Vegetables are medium-sized unless noted.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is approximate.