Ciambotta Recipe
Ingredients
(Serves 5)
1 cup Olive Oil
3 Potatoes, peeled and cut in small cubes
1 Medium Onion, chopped
2 Red Peppers, diced
1 Eggplant, diced. I leave the skin on.
2 Medium Zucchini, diced
¾ Cup Whole Canned Tomatoes, pureed. Just tomatoes reserve the juice.
15 Basil Leaves, chopped
2 tsp. Salt
1 tsp. Pepper
½ Cup Grated Pecorino Romano
Directions
In a large frying pan, heat up the olive oil and add in the potatoes. Sauté on low until fork tender and slightly browned.
Add the onion to the pan and sauté for about 5 to 7 minutes on a low flame.
Add the peppers. Raise the heat slightly. Sautée for about five minutes and then add the eggplant. Saute for about 2 to 3 minutes.
Add the zucchini to the vegetable mixture and sauté for another five minutes.
Next get in the tomatoes.
Season with salt and pepper.
Sprinkle in the basil and cook for 5 minutes, until all the veggies are cooked through. . Remove from the heat, and top with freshly grated pecorino Romano cheese.
** Serve hot or room temperature!