Baked vegetables in the oven
second courses from Italy - Puglia
translated by Italian with
Among the poor peasant dishes of Apulian cuisine is the Ciambotto of vegetables! A genuine dish, healthy and so tasty. #traditional cuisine
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.
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.
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.
When the onion is softened add the chopped tomatoes. Stir and cook for five minutes.
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.
The vegetation is liquid enough to simmer the vegetables, if necessary add a little water.
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.
Turn off when everything is tender and well blended. Allow to stand at room temperature and consume.