Italian Ratatouille (Ciambotta)
A vibrant and flavorful dish that showcases a variety of fresh vegetables, perfect for summer meals and meal prep.
Ingredients
Herb Pesto
- 1/2 cup fresh basil (packed)
- 1/3 cup fresh oregano leaves
- 8 cloves garlic (peeled and smashed)
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional) Add for spice
Main Ingredients
- 1 large eggplant (peeled (optional) and chopped into ½-inch pieces)
- 2 medium onions (chopped)
- 2 large russet potatoes (peeled and chopped into ½-inch pieces)
- 3 tablespoons tomato paste
- 2.5 cups water
- 1 28-ounce can whole peeled tomatoes with juice (roughly chopped)
- 2 large fresh tomatoes (chopped)
- 2 large zucchini (seeded and chopped)
- 1 large yellow squash (seeded and chopped)
- 2 pieces bell peppers (yellow, red, or orange) (stemmed, seeded, and diced)
- 1/4 cup olive oil (divided) To sauté the onions
- to taste Salt
Instructions
For the Herb Pesto
- In a food processor, combine fresh basil, oregano, garlic, and olive oil.
- Blend until smooth. If you like a bit of spice, add red pepper flakes. Set aside.
For the Italian Ratatouille (Ciambotta)
- In a large pot, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Stir in the chopped potatoes and continue cooking for about 5 minutes.
- Add the tomato paste and mix well.
- Slowly pour in the water and add the whole canned tomatoes with their juice. Stir to combine.
- Add salt to taste and bring the mixture to a simmer.
- Add eggplant, fresh tomatoes, zucchini, yellow squash, and bell peppers. Cook until veggies are tender, usually around 20-30 minutes.
- Finally, stir in the prepared herb pesto and let it cook for an additional 5 minutes.
Notes
To store leftovers, let the Ciambotta cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. You can also freeze it for longer storage. Just make sure to use it within 3 months for the best flavor. Use fresh, seasonal vegetables for the best flavor. Let the dish sit for a while after cooking; it will allow the flavors to meld together wonderfully.