Ciambotta Recipe


¼ cup Olive Oil

4 Garlic Cloves

1 Medium Onion -Chopped

1 Eggplant – Diced. Skin on. 

2 Red Peppers – Diced 

2 Medium Zucchini – Diced

½ cup Vegetable Oil 

3 Potatoes – Peeled and cut in small cubes

1 can Whole Tomatoes – Just tomatoes reserve the juice 

15 Basil Leaves – Chopped 

2 tsp. Salt

1 tsp. Pepper 

½ Cup Grated Pecorino Romano


1 - In a large frying pan sauté garlic on low until fork tender.

2 - Remove the garlic and set aside. Smash it with a fork.

3- Add the onion to the pan and sauté for about 5 to 7 minutes on a low flame.

4 – Add the peppers. Raise the heat slightly. Sautée for about five minutes and then add the eggplant.

5 – In a separate pan, heat the vegetable oil and add the potatoes. Cook until golden brown and fork tender.

6 – Add the zucchini to the vegetable mixture and sauté for another five minutes.

7 – Chop the tomatoes.

8 – When the potatoes are cooked through, remove them from the pan and set aside.

9 – Add the tomatoes and the garlic to the vegetable mixture, season with salt and pepper. Sautée for another 5 to 7 minutes. 

10 - Add the potatoes and chopped basil. Sautée for 5 minutes. Remove from the heat, and top with freshly grated pecorino Romano cheese. 

** Serve hot or room temperature!

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