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Ciambotta (Italian Vegetable Stew)

Posted December 29, 2009 by Chef Molly
A hearty and vegetable dense stew perfect for a winter night. Can easily be made ahead and served up to a week later.

Posted in : Cuisines :
  • Prep Time :
    20 min
  • Cook Time :
    45 min
  • Ready Time :
    1 hour, 5 min

Servings

Ingredients

  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 2 stalks ribs, halved lengthwise and cut into 1/4-inch-thick slices
  • 3 whole carrots, halved lengthwise and cut into 1/4-inch-thick slices
  • 4 clove garlic, finely chopped
  • 1 can (28-ounces) whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 3/4 pounds fresh tomatoes, chopped
  • 3/4 pound green beans, trimmed and cut into 2-inch pieces

Directions

Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and vegetable stock and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.

Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.

Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.

Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

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