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Ciabotto vegetable





1 unit


2 unit


2 unit

Red peppers

2 unit

Red tomatoes

4 unit


2 unit

Chili pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste


7 leafs

second courses from Italy - Puglia

Ciabotto vegetable

Ciabotto vegetable

vegan high in fiber source of C vitamins high in potassium

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ciabotto vegetable

Among the poor peasant dishes of Apulian cuisine is the Ciambotto of vegetables! A genuine dish, healthy and so tasty. #traditional cuisine

Ciabotto vegetable step 1

step 1

To prepare Ciambotto vegetable wash, dry and peel the vegetables. Reduce the peppers and courgettes in not too small pieces to avoid sfaldino in cooking, and the eggplant and potatoes into cubes.

Ciabotto vegetable step 2

step 2

NB: To make it more digestible peppers, it is possible to let them soak in a saline solution for 20 minutes, after being cut into pieces.

Ciabotto vegetable step 3

step 3

In a large nonstick skillet, pour a good amount of oil (4/5 tablespoons) and begin to place your vegetables: first, the onion cut into slices not too thin.

Ciabotto vegetable step 4

step 4

When the onion is softened add the chopped tomatoes. Stir and cook for five minutes.

Ciabotto vegetable step 5

step 5

Put raw potatoes that require a longer cooking time. After about ten minutes add the vegetables, pepper and the basil. Cover and cook on medium heat.

Ciabotto vegetable step 6

step 6

The vegetation is liquid enough to simmer the vegetables, if necessary add a little water.

Ciabotto vegetable step 7

step 7

Halfway through cooking, adjust the salt and add the remaining basil. Shake the pan from time to time and to avoid using the spoon to not exfoliate vegetables.

Ciabotto vegetable step 8

step 8

Turn off when everything is tender and well blended. Allow to stand at room temperature and consume.

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