Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.
- Portion size 8 servings
- Credits : August 2009
MethodCut vegetable marrow into 1-1/2-inch (4 cm) cubes to make about 4 cups (1 L). Cut red and green peppers into 1-inch (2.5 cm) squares. Peel and cut potatoes into 1-inch (4 cm) cubes. Coarsely chop tomatoes to make about 6 cups (1.5 L). Set aside.
In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; sauté onion, garlic, celery and bay leaf until softened, about 3 minutes.
Add vegetable marrow, red pepper, green pepper and hot pepper flakes; cook until vegetables begin to soften, about 2 minutes. Add wine; cook for 1 minute.
Add tomatoes and cup (125 mL) water; cover and bring to boil. Add potatoes; reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
Stir in basil, salt and pepper; cook for 1 minute. Discard bay leaf. Ladle into bowls; drizzle with remaining oil. Makes 6 to 8 servings.
Nutritional facts per each of 8 servings: about
- Sodium 304 mg
- Protein 3 g
- Calories 142.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 9.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 90.0