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Ingredientes
- 4 x plum tomatoes
- 2 x red or possibly yellow bell peppers
- 2 x baking potatoes peeled
- 2 x onions
- 1 x eggplant
- 6 x garlic cloves
- 1/3 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. minced fresh basil
Direcciones
- Heat the oven to 400 degrees.
- Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pcs. Place them in a shallow roasting pan large sufficient to hold all of the ingredients in a single layer. Add in the garlic, extra virgin olive oil and salt and pepper to taste. Mix well.
- Bake till the vegetables are tender and browned, 60 to 75 min, stirring every 15 min or possibly so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve hot or possibly at room temperature.
- This recipe yields 6 servings.
- Comments: Ciambotta is a member of which hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or possibly less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or possibly cianfotta, depending on the region.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 111 | 51% |
| Total Fat 12.6g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 838mg | 24% |
| Total Carbs 25.46g | 7% |
| Dietary Fiber 7.6g | 25% |
| Sugars 8.33g | 6% |
| Protein 3.94g | 6% |
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