Name: Ciambotta
Ingredients: 0 olive oil (to coat saute pan); 2 bell peppers, any color; 1 eggplant (peeled and chopped); 2 pattypan squash (chopped; butternut squash also works); 2 tomatoes (chopped); 0.5 pound green beans (chopped into bite-size pieces); 1 head of garlic (cloves peeled and minced); 0 basil (fresh); 1 teaspoon sea salt

Ciambotta

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Course Soups, Chilis & Stews

Servings 6 servings

Ingredients

olive oil to coat saute pan
2 bell peppers, any color
1 eggplant peeled and chopped
2 pattypan squash chopped; butternut squash also works
2 tomatoes chopped
0.5 pound green beans chopped into bite-size pieces
1 head of garlic cloves peeled and minced
basil fresh
1 teaspoon sea salt

Instructions

Heat oil in a pot over medium-high heat. Add vegetables and garlic, stirring occasionally, until pale golden, about 10 minutes. Some water or broth may be needed if the natural juices from the vegetables are not fluid enough. When just finished, add basil and stir gently. Season with salt, and serve. (Recipe♦289)

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Ciambotta

Ciambotta

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