Frying the potatoes, peppers and eggplant one after another, then bringing them together in the tomato for just 12 to 15 minutes, is what keeps each vegetable tasting of itself. The choice that matters is the oil: 120 ml looks generous, but the vegetables need it to turn glossy rather than grey. Ten minutes of rest off the heat before the basil goes in lets everything settle.Frying the potatoes, peppers and eggplant one after another, then bringing them together in the tomato for just 12 to 15 minutes, is what keeps each vegetable tasting of itself. The choice that matters is the oil: ½ cup looks generous, but the vegetables need it to turn glossy rather than grey. Ten minutes of rest off the heat before the basil goes in lets everything settle.
Make ahead Prepare a day ahead if convenient. Refrigerate leftovers promptly in shallow containers, within 2 hours, and use within 3–4 days. Reheat until steaming throughout.
Ciambotta Lucana
Total 1 hr 35 min · Prep 30 min · Cook 55 min · Serves 6
Method
Salt the eggplant chunks 30 minutes; rinse and dry. Meanwhile prep the rest.
In a wide pot, fry the potatoes in a third of the oil until golden at the edges and nearly tender; lift out.
Fry the peppers in the same pot until blistered and floppy; lift out. Then the eggplant in the remaining oil until bronzed.
Soften the onion and garlic with the chile in the residue, add the tomatoes, season, and simmer 10 minutes to a loose sauce.
Return everything, fold once, and stew gently, uncovered, until the flavours agree but the pieces still answer to their names, 12 to 15 minutes.
Rest off the heat 10 minutes, tear in the basil, and adjust salt. Serve warm or at room temperature with serious bread.
Equipment
Dutch OvenOne wide, heavy pot takes you from frying each vegetable to the final stew.2 options
Colander
Slotted Spoon
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Estimated per serving
- Calories
- 300 kcal
- Protein
- 4.6 g
- Carbohydrates
- 25.4 g
- Fat
- 19.3 g
- Fiber
- 6.7 g
Per serving · 1/6 of the recipe Ingredient-based estimate; brands and preparation change the result. All pan oil is counted because it stays in the stew. Sodium is omitted because eggplant salting and rinsing change salt retention.
Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service
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