Vegetable Ciambotta

Secondo - Main Course

1/4 Cup Botticelli Extra Virgin Olive oil
1 Medium Onion cut into a 1/4 inch dice
1 1/2 Cups Botticelli Crushed Tomatoes
1 Cup Water or Chicken Broth
1 Large Eggplant cut into 1/2 inch pieces
8 oz Baby Red potatoes cut into 1/2 inch pieces
1 Medium Zucchini cut into a 1/2 inch dice
1 Orange Bell Pepper cut into a 1/2 inch dice
Salt and Black Pepper as desired
1/2 Cup Torn Basil Leaves, plus more for garnish

Put a large saute pan with a lid over a medium flame and heat the oil. Add the onions to the pan and cook until soft, about 5-7 minutes. Add the tomatoes, water or broth, eggplant, potatoes, zucchini, peppers and basil to the pan. Cover and cook until all the vegetables are tender, about 20-25 minutes. If it looks too dry add a few tablespoons of water or broth, if it looks to wet, uncover and cook until dry. Serve either hot or at room temperature.


Courtesy of Cooking with Nonna

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