Today we are continuing with our Abruzzo recipe series, in which we share traditionally plant-based dishes from Abruzzo, Italy. We are hosting a vegan/vegetarian retreat there this October (there are still a few spots left!), and our research of local ingredients and eating traditions has led us to cooking and trying some amazing plant-based meals from the region.
This simple summer vegetable stew is the perfect example of the genius simplicity and quiet elegance of Italian peasant food, which mostly depends on the freshness and quality of the ingredients. Ciabotta (also known as ciambotta) is a common summer dish in Abruzzo, as well as all throughout southern Italy, and it’s everything we want to be eating this summer.
Book Now! Click here to join our Abruzzo Retreat :)
Above, the organic farm in Abruzzo, where we’ll we staying for part of the retreat.
My aunt back in Russia makes something similar to ciabotta, a dish that she invented herself, and I’ve been craving it so much this summer. I was super excited when Anna, our retreat partner and Abruzzo local, told me that southern Italy has a similar dish that I should try making.
The preparation couldn’t be simpler here. You basically stew a bunch of summer produce: eggplant, zucchini/summer squash, onion, garlic, tomatoes, potatoes, all together in a pot, until the vegetables release their juices and get tender and sweet. The mingling of flavors is amazing, and the stew can be enjoyed hot or cold, on its own or with/on top of good bread, polenta, rice, or even pasta, with a generous drizzle of olive oil. The flavors, which are both comforting and light, develop even further after the stew sits in the fridge, and the leftovers are out of this world delicious. Zucchini, eggplant, and tomatoes are exploding at the markets and stores during this time of year in (most of) the Northern hemisphere, and whipping up some ciabotta is the perfect way to enjoy all of that bounty.
Our Abruzzo retreat will be all about eating and cooking traditionally plant-based Italian dishes like this one, with a strong focus on fresh, local ingredients, some of which we’ll forage ourselves. Abruzzo is famous for its truffles, lentils, ancient grains, wild herbs and greens, and the best organic produce that I’ve ever tasted. We will be shown around by a local and will get to stay in mountain villages off the beaten path. To learn more and sign up for our retreat this October, click here. We would love to see you there!
P.S. Check out more Abruzzo recipes that we’ve shared: The Simplest Lentil Soup, Rhubarb Celli Ripieni – Old School Jam Cookies.
Book Now! Click here to join our Abruzzo Retreat :)
- olive oil
- 1 yellow onion - chopped
- pinch of red pepper flakes
- sea salt
- 1 medium eggplant - cubed
- 1 red bell pepper - cubed
- 2 small potatoes - finely cubed
- 3-4 zucchini, summer squash, pattypan, etc. - sliced into ½" half rounds
- 3 cups cherry tomatoes - halved or quartered
- 2 garlic cloves - minced
- juice from 1 lemon
- basil - for garnish
- In a large pot, heat up a generous drizzle of olive oil over medium heat. Add the onion, a pinch of red pepper flakes and salt, and sauté for 5 minutes, until the onion becomes translucent. Add the eggplant, bell pepper, potatoes, ¼ cup of water, and another pinch of salt, and sauté for 10 more minutes, until the eggplant browns.
- Add the zucchini, tomatoes, garlic, ¼ cup of water, and more salt. Cover the pot, lower the heat to a medium low, and let the vegetables steam for about 35 minutes, until they release their juices and melt together into a chunky stew, and the zucchini is cooked through. Mix the vegetables periodically while they are steaming, scraping up any brown bits that may form at the bottom of the pot. Add another ¼ cup of water if the mixture becomes too dry.
- Once the ciabotta is done, mix in the lemon juice. Serve the ciabotta drizzled with more olive oil and garnished with basil. Enjoy on its own, or with good bread, polenta, rice, or pasta.
Meggy says
This looks amazing – I can’t wait to try it! I do have a weird question, where are the bowls from, I love the white with gold rim, they are stunning. Thanks so much
Anya says
Thank you so much Meggy!
The porcelain bowls were a lucky seconhand store find. They are from Haviland – I think you can find the brand on ebay and etsy :)
The Modern Proper says
I love being able to throw a bunch of vegetables together to make something magical like this. While the flavors usually become something special, I also know I am eating something that will truly nourish my body.
Anya says
So true! This type of cooking is so fun :)
maudia lanzotti says
my husband’s grandparents were from abruzzo, she made something similar, no eggplant and green beans and a hot pepper. I just made it, from my csa produce. sooo good. i’m going on the retreat, looking forward to it!
Anya says
Hi Maudia,
I’m so glad you tried this dish and enjoyed it! Can’t wait to meet you at the retreat :)
francesco caselli says
Thank you for sharing this delicious recipe! i love it
Anya says
Thank you Francesco!
Anna says
This is so so good. I had some collard green from my CSA that I added in and I left out the eggplant because I didn’t have it. I added in some cannellini beans too. Other than that I followed the recipe. I served it over basmati rice with homemade pesto drizzled on top. So delicious and summery and nourishing and just YUM! Thank you for another wonderful recipe!
Anya says
So glad you enjoyed it Anna! Love all of your modifications. It’s amazing how such a simple process coaxes so much flavor out of the vegetables :)