Name: Italian Vegetable Stew (_Ciambotta_)
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 to 8 servings
Ingredients: 1/3 cup olive oil; 2 medium onions, chopped; 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices; 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices; 4 garlic cloves, finely chopped; 1 1/4 pounds eggplant, cut into 1-inch pieces; 1/2 cup water; 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped; 2 red bell peppers, cut into 3/4-inch pieces; 3/4 pound green beans, trimmed and cut into 2-inch pieces; 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices; 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

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Italian Vegetable Stew (Ciambotta)Romulo Yanes

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.

Cooks' Note:

Stew can be made up to 1 week ahead and chilled (covered once cool).

Recipe notes

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