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Italian Vegetable Stew (Ciambotta)

Italian Vegetable Stew (Ciambotta)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This authentic Italian vegetable stew, known as ciambotta, is a vibrant celebration of Mediterranean produce. A staple of Southern Italian home cooking, this hearty vegan dish combines the deep, savoury notes of sautéed aubergine and peppers with the freshness of seasonal green beans and courgettes. By simmering the vegetables in a rich tomato base, the flavours meld together into a beautifully thick and comforting meal that captures the essence of a rustic summer harvest.

Perfect for a healthy midweek dinner or a relaxed weekend lunch, this versatile stew is naturally gluten-free and packed with nutrients. The technique of par-boiling the harder vegetables ensures every element reaches the perfect level of tenderness without losing its shape. Serve it warm with a crusty loaf of bread to soak up the juices, or enjoy it at room temperature the next day when the flavours have had even more time to develop.

Ingredients for Italian Vegetable Stew (Ciambotta)

80ml olivolja
2 medelstora lökar, hackade
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 vitlöksklyftor, finhackade
575g aubergine, cut into 1-inch pieces
120ml vatten
1 (800g) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 800g fresh tomatoes, chopped
2 red peppers, cut into 3/4-inch pieces
350g green beans, trimmed and cut into 2-inch pieces
575g courgette, halved lengthwise and cut into 1/4-inch-thick slices
350g boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

How to make Italian Vegetable Stew (Ciambotta)

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 aubergine and water and cook, covered, stirring occasionally, until aubergine is slightly softened, about 10 minutes.

Stir in tomatoes with juice and 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 courgette 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 courgette.

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 teaspoons pepper.

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