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Chef Gianluca Deiana Abis: Ciambotta

Prep. time: 15 minutes

Cook Time: 65 minutes

Difficulty: 1 out of 5

Serve: 4


1 lb Zucchini

1/2 lb Potatoes

1 large Eggplant

Green, yellow and red bell pepper

1 cup Cherry tomatoes

1 Onion

1 cup Water

1 cup Tomato pulp

Basil qb

Extra Virgin Olive Oil qb

Salt qb

Black Pepper qb


To prepare the ciambotta, first wash and cut all the vegetables into chunks. Cut the onion into thin slices. Heat a drizzle of oil in a large saucepan, add the onions and sauté them for about 5 minutes, then add eggplant,

potatoes, bell peppers, zucchini and cherry tomatoes. Season with salt, pepper and mix well, then add basil.

At this point add water and tomato pulp. Cover with the lid and cook over medium heat for 30 minutes. Remove the lid and continue cooking for another 30 minutes, always over medium heat. Turn off the heat and serve your ciambotta!

Chef tips:

If you wish, you can add other vegetables, such as carrots, green beans, peas, hot pepper. Ciambotta can be served both as a side dish and as an appetizer, accompanied by slices of toasted homemade bread.



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