Ciambotta is a southern Italian version of Ratatouille. Throughout the Mediterranean you can find many similar versions of this recipe. Some Italians refer to this dish as Giambotta or Cianfotta, while in Spain, it is known as Pisto Manchego. What I love about this dish is how customizable it is. Not only are the vegetables interchangeable, so are the herb choices.
The key in making a good Ciambotta is to use the freshest ingredients. It is a celebration of the late summer harvest where all your favorite produce is mixed into a delicious one pot meal.
Like Googootz, Ciambotta begins its journey on the stovetop. Unlike Googootz, its final destination is the oven. The ingredients are almost identical, give or take a few. In my version of Ciambotta, instead of using fresh Italian herbs, I use Herbes de Provence, which is a French herb mix. I also add homemade croutons to my recipe, heavily seasoned with garlic, which soaks up some of the juices and adds a little crunch.
Ciambotta Ingredients
1/2 stick of butter.
1/4 cup olive oil.
1 medium red onion, diced.
3-4 large cloves of garlic, minced.
1 medium sized green pepper, roughly diced, or any sweet peppers from the garden, diced. Note: I used home grown Melrose Peppers in this recipe.
2-3 Japanese eggplant, cut up.
1 medium to large zucchini, roughly diced.
3 Roma tomatoes, cut up.
2 tablespoons Herbes de Provence.
1 tablespoon salt.
1 teaspoon of fresh black pepper.
2 cups croutons.
3/4 cup grated Pecorino Romano cheese.
Crouton Ingredients
- 1/2 stick of butter.
- 1/4 cup olive oil.
- 1/2 loaf of ciabatta bread, cubed
- 2 teaspoons of garlic salt
Prep
Make croutons:
- Melt 1/2 stick of butter in a large sauté pan with 1/4 cup olive oil.
- Add in garlic salt and stir.
- Meanwhile, cut 1/2 loaf of ciabatta into large cubes.
- Add cubed bread to the sauté pan and stir to absorb the butter and oil.
- Cook on medium heat, turning frequently until golden brown on all sides.
- Reserve.
Note: You can purchase homemade croutons in some bakeries or use a boxed variety.
Prepare Vegetables:
- Dice peppers.
- Dice onion.
- Mince garlic.
- Cut eggplant.
- Chop zucchini.
- Cut tomatoes.
- Grate cheese.
Ciambotta Recipe:
Preheat oven to 350 degrees.
Heat butter and olive oil in a large sauté pan or paella pan.
Sauté onions until translucent.
Add in garlic and continue to sauté.
Mix in peppers and continue to cook for 3-4 minutes.
Add eggplant and zucchini, mix, and saute for 10-15 minutes.
Mix in tomatoes and continue to cook 1-2 minutes.
Season with salt, pepper, and Herbes de Provence.
Sprinkle in grated cheese.
Toss in croutons making sure they are evenly distributed.
Top with a little more cheese.
Transfer the pan to the oven and bake for 20 minutes.
After 20 minutes, toss and continue to bake another 20 minutes.
Remove the pan from the oven and serve. Serves 4-6.
Ciambotta Variations:
Top with a sprinkle of olive oil before serving.
Instead of using Herbes de Provence, chop fresh garden herbs of your choice or use a dried Italian Seasoning mix.
Eliminate the croutons and serve along side a loaf of crusty French bread.
Use canned crushed tomatoes in place of fresh tomatoes for a more stew-like consistency.
Use this Ciambotta as a topping for pasta.
Enjoy!!
