Ciambotta (also spelled giambotta or sometimes ciambott) is Southern Italy’s answer to the question, “What do you do when the garden is overflowing?” It’s a rustic, slow-simmered vegetable stew—akin to ratatouille, but heartier and distinctly Italian thanks to the addition of potatoes and a generous pour of olive oil.

Built from peak summer produce—eggplant, zucchini, bell peppers, and tomatoes—ciambotta starts with onions and garlic softened until sweet, then everything cooks down together until the vegetables turn silky and the tomatoes collapse into a rich, sun-warmed sauce. Fresh basil goes in at the end, perfuming the whole pot with that unmistakable late-summer aroma.

It’s the kind of humble “country cooking” that tastes far more luxurious than it sounds: simple ingredients, transformed by time. Serve it as a main dish with crusty bread for dunking, spoon it over pasta or polenta. Also, let it sit overnight (it’s often even better the next day) and enjoy a dish that proves you don’t need anything fancy to make something unforgettable. This is a dish I am very familiar with as in my growing up years my maternal grandmother Nonna Giovanna had a farm and summer vegetables were plentiful. I don’t know what she called it but when my Sicilian sweet mother-in-law made it, it was Ciambott!

2 YUKON GOLD POTATOES – not too large

3-4 TBS EXTRA VIRGIN OLIVE OIL

1 ONION – chopped

2 ZUCCHNI – not too fat, cut

PINCH OF DRIED OREGANO – or to taste

PINCH RED PEPPER FLAKES – or to taste

 SALT and FRESHLY GROUND BLACK PEPPER – to taste

Microwave the potatoes until soft but not mushy – just a few quick minutes. Let cool and then peel and cut into small cubes. Set aside. Cut the zucchini in half and then into rounds.

In a heavy-duty frying pan heat the olive oil over a medium fame. Add the onions, oregano and zucchini and cook for about 4-5 minutes over a medium flame. Stire the mixture often to keep from sticking, adding a little more olive oil, as necessary.

Stir the potatoes, oregano and red pepper flakes. Lower the heat to a simmer, stir, cover and cook for 4-5 more minutes. As the mixture slow cooks the flavor blends and helps the vegetables keep their shape. Uncover and continue to cook, moving the vegetables around until the potatoes start to get browned. Season with salt and pepper and a sprinkle of garlic power. Serve with some good crusty Italian bread.

BUON MANGIATA!