Talk about peasant food 👩🏻🌾 I grew up on old world dishes like this simple vegetable stew "ciambotta" - made with only vegetables, lots of olive oil, & served with sourdough for dunking 🥖 #cucinaitaliana
Recipe: - In a cast iron pan (if you have on)e, sautée chopped red bell pepper in a little olive oil for a few minutes on medium heat. The key here is to season with a little sea salt and pepper after each vegetable. - Add chopped onions and season
- Add squash & zucchini. Season.
- Add 1/2 chopped eggplant and season. Other half I roasted on 400 with olive oil, s+p, and thyme. After about 15 minutes, it should be cooked enough to scoop with your spoon. Save this for last.
- Add garlic and halved cherry tomatoes. You can also use canned tomatoes without the water.
- Let this all stew for another 10 minutes on low. Then add 1 tsp organic tomato paste, the roasted eggplant purée, and basil. Serve with a drizzle of olive oil.