Miciamamas
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
2 Medium Zucchini, diced
1 Eggplant, diced. I leave the skin on.
2 tsp. Salt
1 tsp. Pepper
3/4 Cup Whole Canned Tomatoes, pureed. Just tomatoes reserve the juice.
15 Basil Leaves, chopped
½ Cup Grated Pecorino Romano
Directions
In a large frying pan, heat up the olive oil and add in the potatoes. Sauté on low for about 5 to 6 minute until fork tender and slightly browned.
Add the onion to the pan and sauté for about 5 to 7 minutes on a low flame. Be gentle when turning becuse you don’t want the potatoes to break apart
Add the peppers. Raise the heat slightly. Saute for about 2 to 3 minutes.
Add the zucchini to the vegetable mixture and sauté for another five minutes. Then add the eggplant. Sautee for 2 minutes. Season with salt and pepper.
Next get in the tomatoes.
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!