This version of ciambotta (giambotta) is a cross between a ratatouille and a caponata - like an Italian vegetable stew. It is from the Cilento region of Italy. A great way to get lots of your vegetables in for the day! A garden fresh meal!
3mediumpotatoesoptional; cooked for about 10 minutes and chopped
¼teaspoonred pepper flakesoptional but highly suggested!
In a large deep frying pan or saute pan, coat the bottom with olive oil, and begin to cook onion, peppers, and garlic over medium high heat. Cook for about 4 or 5 minutes
Add zucchini, eggplant, and tomatoes, season liberally with salt and pepper, and continue to cook for another 10 minutes or so.
Add potatoes and basil, reduce heat to very low, and then cover pan and continue simmering for another 40 to 45 minutes (check periodically and if too much liquid accumulates from vegetables, place lid askew so the liquid cooks off a bit.
After 40 to 45 minutes, check seasoning and add additional salt and pepper if desired. Top with fresh basil and serve