Ciambotta – Italian Vegetable stew (vegan)

Chiambotta (Giambotta) – delicious (and super simple) Italian vegetable stew that celebrates local Italian summer produce of the Mediterranean region. Enjoyed as a side or main meal locally.

Delicious summer/fall stew that comes from the southern region of Italy. As any other dish, it has numerous variations and regional specifics. The main idea behind it is that this is a simple (vegan) dish that celebrates summer and fall vegetables – like eggplant, zucchini, peppers, onions, potatoes, garlic and a number of spices.

Ciambotta (also called Giambotta) is served as main meal by itself with some cheese and eggs or as a side to sausage, chicken and fish meals. Personally I like to add some Feta cheese on top to elevate the taste.

The beauty of Ciambotta is that you need only one bowl and a stove top to make it. It’s rich, colorful, seasonal and really delicious. It’s seasoning is simple, but you can add Italian seasoning as well.

INGREDIENTS & Substitutions

Ingredients for Italian Ciambotta are always non-pretentious and seasonal.

  • Eggplant (aubergines) – personally prefer striped eggplants, but lilac or white will do.
  • Bell peppers – cut in stripes or cubes, peppers give unique taste to the meal.
  • Green zucchini – fresh zucchini.
  • Carrots, cut
  • Red onions, minced – or white, or shallots for milder onion taste.
  • Potatoes, cut in cubes, optional – sometimes, I skip potatoes and the result is equally good.
  • Cloves of garlic, minced – optional, but gives ciambotta marvelous taste.
  • Olive oil, preferably extra virgin.
  • Salt to taste
  • Black pepper to taste
How to make Ciambotta - Italian Vegetable Stew (Vegan)

More delicious recipes

Ciambotta – Italian Vegetable Stew Recipe (Giambotta)

Easy and healthy Italian Vegetable Stew recipe with seasonal ingredients, prepared as a side to fish and sausage, or enjoyed on its own.
CourseMain Course, Side Dish
CuisineEuropean, Italian
Keywordvegan, vegetable stew, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 eggplants, medium size
  • 2 red bell peppers, cut
  • 3 green zucchini, cut
  • 2 carrots, cut
  • 2 red onions, minced
  • 2 potatoes, cut in cubes, optional
  • 2 cloves of garlic, minced
  • 6 tbsp. olive oil , or more as needed
  • salt to taste
  • black pepper to taste
  • 2 tbsp parsley, chopped, optional


  • Cut onion and garlic in small pieces, sauté with olive oil on low heat on the stove. Then peel potatoes, carrots (if not organic) and cut in small cubes. Add to cooking pan and sauté further
  • Next, cut red bell pepper, eggplant and zucchini in small cubes and add to cooking pan. Sauté for another 4-5 minutes. Add more olive oil (or some water) as needed to prevent vegetables from sticking to pan.
  • Then, place lid on and let vegetables cook on low heat. Add salt, paprika and black pepper. Stir frequently to prevent burning. Add a tbsp. by tbsp. of water/olive oil if needed.
  • Remove from stove when all vegetables are cooked completely. Sprinkle with some chopped parsley to garnish. Serve warm.

Recipe Notes

  1. Adjust meal oiliness by adding more/less olive oil and water. 
  2. Even when using non-stick pan, stir frequently as vegetables tend to stick to pan. 
  3. Add tomatoes, okra or any other seasonal vegetable you may have on hand.