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    Home » Ingredients » Summer Vegetables

    Ciambotta Or Giambotta Italian Vegetable Stew

    Published: Jul 9, 2021 · Modified: May 28, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Ciambotta vegetable stew pin
    Ciambotta vegetable stew pin
    Ciambotta vegetable stew pin

    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.

    Italian Vegetable stew giambotta served with meat
    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.

    easy ratatouille served with black rice with fork taking it

    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.

    Ingredients for giambotta with names

    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
    Baking potatoes and onion
    1. Add the chopped peppers with core and seeds removed
    2. Add the peeled and chopped eggplants and season with salt and a tablespoon of extra virgin olive oil
    3. Bake at 355 F - 180 C for 20 minutes
    step by step arranging the vegetables
    1. Add the chopped zucchini and season with salt and a tablespoon of extra virgin olive oil
    2. Bake at 355 F - 180 C for 30 minutes
    3. Stir, add the tomato sauce and stir some more
    4. Bake at 355 F - 180 C for 30 minutes
    Step by step the final cooking
    1. Add some fresh chopped basil, stir and serve
    Giambotta in the casserole

    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.

    Italian vegetable stew served with roast beef

    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

    Ciambotta served as a side dish with roast beef

    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

    Giambotta served with roast beef

    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
    Easy Ratatouille Recipe Baked vertical

    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.

    giambotta or ciambotta served with meat

    📋 Giambotta or Ciambotta Italian Vegetable Stew

    5 from 7 votes
    Laura Tobin
    Servings 8 people
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 40 minutes mins
    Total Time 2 hours hrs
    Print Recipe Save Saved! Pin Recipe
    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.
    Prevent your screen from going dark

    Equipment

    • Rectangular baking pan 9 in x 13 in
    • Baking Utensil Set

    Ingredients
     

    • 3 medium potatoes
    • 3 onion regular or red
    • 3 red peppers
    • 3 eggplants
    • 3 zucchini
    • 1 cup regular tomato sauce
    • ½ cup fresh basil leaves
    • 1 cup extra virgin olive oil
    • salt
    • 1 teaspoon dried hot chili optional

    Instructions
     

    Bake potatoes and onions

    • Oil a large baking tin using extra virgin olive oil
    • Place the chopped and peeled potatoes and onions and season them with salt
      3 medium potatoes, 3 onion
    • Bake in a hot oven at 355 F - 180 C for 20 minutes

    Add peppers and eggplants

    • Add the chopped peppers with core and seeds removed
      3 red peppers
    • Add the peeled and chopped eggplants and season with salt and a tablespoon of extra virgin olive oil
      3 eggplants
    • Bake at 355 F - 180 C for 20 minutes

    Add the zucchini

    • Add the chopped zucchini and season with salt and a tablespoon of extra virgin olive oil
      3 zucchini
    • Bake at 355 F - 180 C for 30 minutes

    Add the tomato sauce

    • Stir, add the tomato sauce and stir some more. You can also like some chili if you like it hot
      1 cup regular tomato sauce, 1 teaspoon dried hot chili
    • Bake at 355 F - 180 C for 30 minutes

    Serve

    • Add some fresh chopped basil, stir and serve
      ½ cup fresh basil leaves

    Video

    Notes

    • You can use any summer vegetables you like, Ciambotta is not a precise recipe
    • You can either cook the vegetables at different times or cook them all together for the same length of time. In this last case, some vegetables will be more cooked than others.
    • Add garlic if you like
    • You can serve it as a vegan main meal 

    Nutrition

    Calories: 387kcalCarbohydrates: 33gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 18mgPotassium: 1083mgFiber: 9gSugar: 12gVitamin A: 1671IUVitamin C: 94mgCalcium: 52mgIron: 2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Natalie

      July 22, 2021 at 12:20 pm

      5 stars
      What a lovely summer recipe to give it a try. Thanks for sharing. SOunds healthy and delicious. I'm making this, for sure.

      Reply
      • Laura

        July 26, 2021 at 4:14 pm

        Thank you, you are welcome

        Reply
    2. Choclette

      July 22, 2021 at 12:50 pm

      5 stars
      Love Italian cooking and simple vegetable stews, so this is right up my street. Interesting to here about the variations around Italy. I'll definitely be adding the chilli to mine though.

      Reply
      • Laura

        July 26, 2021 at 4:13 pm

        Thank you and yes I love the chilli too

        Reply
    3. Danielle Wolter

      July 22, 2021 at 12:51 pm

      5 stars
      I have never heard of this soup before, but it sounds incredible. What a great way to use the seasonal eggplant and zucchini - yum!

      Reply
      • Laura

        July 26, 2021 at 4:12 pm

        Thank you, I am glad you liked it

        Reply
    4. Gina

      July 22, 2021 at 12:57 pm

      5 stars
      Oh I grew up eating this! It's funny because I've never seen the word in writing but the second I said the recipe out loud I knew what it was! Now I can recreate this lovely summer recipe on my own 🙂

      Reply
      • Laura

        July 26, 2021 at 4:12 pm

        Yes, the name is very unusual and many people don't even know it

        Reply
    5. Beth

      July 22, 2021 at 3:01 pm

      5 stars
      Yummy! This is such a great recipe to throw together for a quick and easy dinner! My husband and I love the flavor this brings out in the veggies. Such a tasty and great stew! So comforting and definitely making this again very soon!

      Reply
      • Laura

        July 26, 2021 at 4:11 pm

        Thank you, I am glad you liked it

        Reply
    6. Anne

      September 09, 2021 at 4:21 pm

      Can u freeze this

      Reply
      • Laura

        September 09, 2021 at 4:37 pm

        Yes, you can

        Reply
        • Vince

          October 28, 2023 at 9:34 am

          Can this be canned, thanks, Vince.

          Reply
          • Laura

            October 28, 2023 at 11:10 am

            I am not a canning expert, however, for canning, you need to have a PH greater than 4.6 and use pressure canning. You can buy a kit to measure the PH. While tomatoes can be canned naturally, other vegetables like eggplants and peppers require vinegar to adjust the PH. You may want to check the guide by the USDA:
            https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

            Reply
    5 from 7 votes (2 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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