Serves: 4
Total Calories: 177
1 Trim the vegetables and cut them into bite-size pieces. In a large skillet, cook the onion in the oil over medium-low heat until tender, about 5 to 8 minutes.
2 Add the tomatoes, potatoes, eggplant, and peppers. Add salt and pepper to taste. Cover and cook, stirring occasionally, about 40 minutes, or until all the vegetables are tender and most of the liquid has evaporated. If the mixture becomes too dry, add a couple of tablespoons of water. If there is too much liquid, uncover and cook 5 minutes more.
3 Serve warm or at room temperature, plain or garnished with basil or cheese.
VARIATION: Ciambotta with Eggs: When the vegetables are ready, beat 4 to 6 eggs with salt until blended. Pour the eggs over the vegetables. Do not stir.Cover the pan. Cook until the eggs are set, about 3 minutes. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Summer Vegetable Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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