Marie grew up eating a vegetable side dish of zucchini, onion, celery, and tomato cooked to an almost stewlike consistency that her mother and grandmother called ciambotta, although, evidently, there are many dialect names and spellings for this dish throughout southern Italy. Marie re-created the dish from memory, adding chick peas and chopped green olives. It’s almost hearty enough to be a meal. Serve it with white rice or orzo, the rice-shaped pasta.
