Ciambotta (Italian Vegetable Stew) à la Camminatore

Ciambotta (Italian Vegetable Stew) à la Camminatore

Cook Time

Prep time: 30 min

Cook time: 1 hour

Ready in:  1 hour 30 min

Yield: Serves four to five people

Ingredients

• 1/3 cup olive oil
• 2 medium onions, chopped
• 2 celery ribs, cut into bite-sized slices
• 3 carrots, cut into bite-size slices
• 4 garlic cloves, finely chopped
• 1 medium to large eggplant, cut into 1-inch pieces
• 2 red bell peppers, cut into 3/4-inch pieces
• ½  pound fresh green beans, trimmed and cut into 2-inch pieces
• 2 zucchini, cut into 1/4-inch-thick slices
• 6 small red potatoes
• ½  cup water
• ¼ cup red merlot
• 1 (28-ounces) can San Marzano crushed tomatoes

Preparations

Add olive oil to a heated 7-to 8-quart heavy pot. Sauté onions, celery, carrots, and garlic, over medium heat, stirring occasionally,  about 10 minutes. Add tomato sauce, wine, water, and vegetables.

Cook, covered, until vegetables are tender, stirring every fifteen minutes (about an hour or so). I don’t add salt or pepper, but you can add according to your preference.

Nutrition Facts

Serving size:             1

Calories                        271

Calories from Fat     0

Carbohydrates 43 g        14%

Fiber 9.5 g                           46%

Protein 8 g                    

Cholesterol 0

Sodium 136 mg                    7%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor ha