Calabrian Summer Vegetable Casserole

Name: Calabrian Summer Vegetable Casserole (Ciambotta)
Cuisine: Italy
Ingredients: 5 tablespoons olive oil; 5 large green olives, stoned; 1 large onion, peeled and finely sliced; 3 sticks tender celery, cut into chunks; 3 medium aubergines; 3 medium potatoes; 2 large, tender, juicy peppers (any colour); 2 large or 4 small ripe tomatoes

Ciambotta

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is a typical dish of the south, where aubergines grow in wild profusion in raging heat and arid conditions. In Calabria I have eaten variations on this dish many times, either as an antipasto or with meat or fish dishes.

Ingredients

2 large, tender, juicy peppers (any colour)
2 large or 4 small ripe tomatoes
3

Europe
Italy
Stew
Vegan
Gluten-free
Summer

Method

Wash and de-seed the peppers and cut each one into about 8 pieces. Dip the tomatoes in boiling water for 1 minute, then plunge into cold water, peel, de-seed and quarter. Peel the aubergines and potatoes and cut into even-sized chunks about 2½