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Рецепт Neapolitan Ciambotta

by Global Cookbook

Ингредиенты

1 x onion 4 x plum tomatoes 2 x baking potatoes peeled 1 x eggplant 1 x red bell pepper 1 x yellow bell pepper

3 Tbsp. extra virgin olive oil     Salt to taste     Freshly-grnd black pepper to taste 1/2 c. torn fresh basil leaves (optional)     Freshly-grated Parmigiano-Reggiano,     Pecorino, or possibly Romano cheese (optional)

Инструкции

1. Cut the onion, tomatoes, potatoes, eggplant and red and yellow bell peppers into 1-inch cubes.
2. In a large skillet, cook the onion in the oil over medium-low heat till tender, about 5 to 8 min. Add in the tomatoes, potatoes, eggplant and peppers. Add in salt and pepper to taste. Cover and cook, stirring occasionally, till all the vegetables are tender and most of the liquid is evaporated, about 40 min.
3. If the mix becomes too dry, add in a couple of Tbsp. of water. If there is too much liquid, uncover and cook 5 min more. Serve the ciambotta hot or possibly at room temperature plain or possibly with basil or possibly cheese.
4. Variation: Ciambotta With Large eggs: When the vegetables are ready, beat 4 to 6 Large eggs with salt till blended. Pour the Large eggs over the vegetables. Don't stir. Cover the pan. Cook till the Large eggs are set, about 3 min. Serve hot or possibly at room temperature.
5. This recipe yields 4 to 6 servings.
6. Comments: Ciambotta is a member of which hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or possibly less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or possibly cianfotta, depending on the region.
7. NOTES :

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