Ciambotta Or Giambotta Italian Vegetable Stew

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Ciambotta or Giambotta is an Italian vegetable stew from the South of Italy. Each region has a different name and version, however, it is usually made with summer vegetables like peppers, eggplants, zucchini, onions, and potatoes. Make a large batch and eat it for the week, the flavor gets better each day.

Jump to:

• The origin of the name Ciambotta
• Different versions of Ciambotta
• Ingredients in Ciambotta
• How to make Ciambotta
• How to serve it
• Other recipes you may like
• 📋Ciambotta or Giambotta Italian Vegetable Stew

The origin of the name Ciambotta

The name of this recipe varies from region to region: Ciambotta or Giambotta in Calabria and Sicily, Cianfotta in Naple, Ciammotta in Basilicata.

Searching the internet I found Italian articles claiming that Ciambotta originates from Charbot because it means mixture in French (La Repubblica, Italian newspaper).

However, I didn’t hear this word before, and when I checked with my French friends they never used it as “mixture”.

So I did some research and found a very different meaning.

Chabrot is a mixture of broth and wine which was drunk directly from the bowl.

“Fait chabrot” originates from Latin capreolus, which means “drinking like a goat” in fact this “charbot” soup was drunk directly from the dish.

Italians probably adapted the French word Charbot to this dish because of the way it was eaten, directly from the serving bowl.

In fact, Ciambotta originates from the countryside, and since farmers were bringing this meal in the fields, they had it inside a bread loaf and ate directly from it.

It is not unusual that Italian recipe names originate from French, especially in the South of Italy.

If you want to know more about the historic background of Italian cuisine you can read the article: Traditional Italian Recipes By Region

Different versions of Ciambotta

Ciambotta is an undefined recipe, it differs not only from region to region but even from family to family within the same town.

The general rule is that Ciambotta is made with summer vegetables: eggplants, zucchini, peppers, and onions.

Some add potatoes others don’t. The Ciambotta without potato is practically an Italian ratatouille baked in the oven.

Another version of Ciambotta is Sicilian Caponata where the vegetables are seasoned with a sweet and sour sauce.

Many Italians make the Ciambotta into a one-pot meal by adding sausages or chickens. It is delicious!

Which one is best is a matter of preference, I like them all and always add some hot chili.

Ingredients in Ciambotta

This recipe is from my sister Gilda who studied veterinary in Messina Sicily. This is what she would often cook as a student.

She would make a large batch and it lasted for the week.

Besides the eggplants, zucchini, peppers, and onions, she adds potatoes, tomato sauce, and basil.

She prefers to add the vegetables at the different stages as they have different cooking times and she doesn’t want to have some vegetables more cooked than others.

So she starts with the potatoes and the onions, then she adds the eggplants and the peppers and after a while the zucchini so they don’t get too mushy.

For the last 30 minutes of cooking, she adds tomato sauce which combines all the flavors together and makes it creamy.

How to make Ciambotta

1. Oil a large baking tin using extra virgin olive oil
2. Place the chopped and peeled potatoes and onions and season them with salt
3. Bake in a hot oven at 355 F – 180 C for 20 minutes

4. Add the chopped peppers with core and seeds removed
5. Add the peeled and chopped eggplants and season with salt and a tbsp of extra virgin olive oil
6. Bake at 355 F – 180 C for 20 minutes

7. Add the chopped zucchini and season with salt and a tbsp of extra virgin olive oil
8. Bake at 355 F – 180 C for 30 minutes
9. Stir, add the tomato sauce and stir some more
10. Bake at 355 F – 180 C for 30 minutes

11. Add some fresh chopped basil, stir and serve

How to serve it

You can serve the Ciambotta immediately, a few hours later, or the next day.

The more it rests the better the flavor as all the vegetables have the time to blend together.

You can serve it as a side for roasted or barbecued meat or chicken.

It is also an excellent option for a vegan or vegetarian dinner.

Other recipes you may like

Here is a list of more recipes using summer vegetables:

• Easy Ratatouille Recipe Baked
• Sicilian Caponata
• Grilled zucchini eggplants and peppers
• Aubergine caviar
• Deep Fried Eggplant Balls
• Healthy Eggplant Parmesan
• Pizza with Fresh Vegetables
• Traditional Pasta Alla Norma with Eggplants

If you are making the Ciambotta or Giambotta, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.