Ciabotta (also known as ciambotta or giambotta) is an Italian vegetable stew that is a common summer dish in Abruzzo, as well as all throughout southern Italy. Similar to the French ratatouille, this vegetable stew is made up of seasonal Mediterranean vegetables slowly cooked down with tomatoes and finished with fresh basil.Give this simple and delicious ciabotta a try. It's a wonderful side to meat or fish.
796mlcan fire roasted tomatoes, or other canned tomatoes
3tbspolive oil
1tspsea salt, add more if desired
Black pepper, to taste
Handful of fresh basil
Instructions
Heat the olive oil in a large saucepan, then add the onion and garlic. Cook at medium heat until the onions are translucent. Keep stirring to prevent the garlic from burning.
Add in chopped vegetables along with the canned tomatoes and salt. Simmer on low for 1 hour. If the liquid reduces too much, add a little water.
Taste and season with more salt if needed and black pepper.
Add a handful of torn basil, drizzle with a little extra virgin olive oil, mix and serve.