A great way to use fresh tomatoes, zucchini, and eggplant, ciambotta is a Southern Italian summer vegetable stew, and can be made with any veggies you have on hand.
Ciambotta, or jambot as it’s called in my family, is best described as an Italian vegetable stew. Some recipes you may find for this Italian specialty harken closer to a soup, to be served in a bowl and eaten with a spoon. But in my family, ciambotta has always been a slow cooked medley of vegetables that become tender and roasted in flavor, almost exclusively served along side crusty bread for dipping. And it’s ample use of fresh vegetables makes it the perfect recipe for taking on all of my garden produce!