Yesterday I received my second dose of the Pfizer vaccine against COVID. And it was a doozy. I was exhausted, got out of bed for a little while, then went right back. Then I got a fever in the middle of the night and am still wiped out today. But it's nice to know that my body is doing something with that vaccine, right?
On the Plate
Also like caponata, making ciambotta is more of a process than an actual recipe. Measurements are not crucial as, for instance, one more or fewer zucchini will not dramatically alter the dish. Everything softens and melts into a delicious saucy stew.
Fun Fact: Italian food names are often appropriated as colloquialisms. You know if someone is driving too slowly, another driver might shake a fist at the slow-poke and holler "Polenta!!" Ciambotta is similar. If someone gets confused and tells a story wrong, an Italian might apologize and exclaim that they have made a "grande ciambotta" (a huge mess). This dish is a big, delicious mess.
- 1 sweet onion (I used 1/2 red onion and 1/2 white onion)
- 4 heirloom tomatoes
- 1 red bell pepper
- 1 eggplant
- 1 cup cubed waxy potatoes (I used baby red potatoes)
- 3 Tablespoons olive oil
- freshly ground salt
- freshly ground pepper
- 2 Tablespoons fresh basil, chopped
- 2 Tablespoons fresh parsley, chopped
Cut the onions, tomatoes, bell peppers, eggplant, and potatoes into cubes. In a large, flat-bottom pan, cook the onions in a splash of olive oil over medium heat until softened, approximately 5 to 8 minutes.