Ciambotta Or Giambotta Italian Vegetable Stew

Ciambotta or Giambotta recipe is a Southern Italian vegetable stew made with summer vegetables. Each region has a different name and its own version of Giambotta, this is the beauty of this dish, there is no exact recipe. Mainly made with peppers, eggplants, zucchini, onions, and potatoes. We make a large batch and our Italian family can eat it for the week; the flavor gets better each day.

Jump to:

• Ingredients
• Step by step instructions with images
• How to serve it
• Different versions of Ciambotta
• The origin of the name Ciambotta
• Other recipes you may like
• 📋 Giambotta or Ciambotta Italian Vegetable Stew

This classic Italian vegetable stew is very similar to the French ratatouille.

It has the same summer flavors with the addition of potatoes for a more complete meal, plus it is baked in the oven instead of fried.

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

It is a classic "cucina povera" recipe, a peasant meal created with few basic ingredients

This recipe version 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 pot, and it lasted for a week.

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

She prefers to add vegetables at different stages because they have different cooking times, and she doesn't want to have some vegetables more cooked than others.

For more vegetable stew recipes, you can check: Italian ratatouille baked in the oven, Sicilian Caponata, no fry eggplant parmigiana.

Ingredients

These are the ingredients used for this recipe but you can also use different vegetables.

Measurements are in the recipe card, but they are very flexible.

• medium potatoes
• onion regular or red
• bell peppers: you can use a mix of various colors
• eggplants: always buy medium eggplant, not too large, as they tend to have too many seeds
• zucchini: same for zucchini; never buy large zucchini as they have too many seeds
• tomato sauce: I always recommend Mutti. You can also use fresh tomatoes but the tomato sauce makes it creamier.
• fresh basil leaves or dried oregano
• extra virgin olive oil
• salt
• red pepper flakes (optional)

To make an authentic Italian recipe, I always recommend using fresh herbs, not dried Italian seasoning.

It is also tradition not to use garlic if there is already onion in the recipe, but it is up to you.

Step by step instructions with images

1. Oil a large baking casserole 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 tablespoon 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 tablespoon 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 dish for roasted or barbecued meat or chicken.

It is also an excellent option for a vegan or vegetarian main dish served with chickpeas or crusty bread.

You can serve it also with a soft polenta, but it is not traditionally done.

This Ciambotta recipe is from Southern Italy, while polenta is a traditional Northern dish.

Different versions of Ciambotta

Ciambotta is an undefined recipe; it differs from region to region and 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 Italian sausages, pork chop, or chicken.

It is a delicious main course!

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

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

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.

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

However, I hadn't heard this word before, and when I checked with my French friends, they never used it as a "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 the 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, which was directly from the serving bowl.

In fact, Ciambotta originates from the countryside "cucina povera", and since farmers brought this meal in the fields, they stuffed it inside a bread loaf and ate directly from it.

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

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

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.