Cianfotta

Summary

Ingredients

• 300 g potato (s)
• 4 tablespoon olive oil, extra virgin, cold-pressed
• 400 g tomato (s), or 1 small can chopped tomatoes
• 2 bell peppers, one red and one green
• 1 eggplant (s)
• 2 zucchini
• 3 onion (s)
• 1 clove garlic
• 20 g capers
• 12 basil leaves
• 3 stalks parsley
• salt
• Black pepper

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Instructions

1. Cut 3 onions and 1 clove of garlic into small pieces. Cut 300 g potatoes into 2 cm cubes and fry them in a large saucepan in 4 tablespoons olive oil with the onions and garlic at medium temperature for a few minutes, stirring occasionally. Put 400 g tomatoes in boiling water. As soon as the skin cracks open, rinse in cold water, peel, cut into small pieces and add to the potatoes.
2. Drain the water from the capers. Cut 2 peppers, 1 aubergine and 2 zucchini into 2 cm pieces and add to the saucepan with the capers. Depending on how runny the tomatoes were, add a little water. Salt and pepper and cook for about 1 hour in a closed saucepan over low heat. Stirring occasionally.
3. Cut 12 basil leaves into strips. Finely chop 3 stalks of parsley. Mix in the basil and parsley 5 minutes before the end of the cooking time. Serve lukewarm as a side dish to main dishes.
4. This vegetable side dish, popular in southern Italy, similar to the French ratatouille, is usually served lukewarm or cold. It can also be served as an antipasto, but then prepare with a little more olive oil.
5. The ingredients and the name differ from region to region:
6. - Cianfotta Napolitana with potatoes, aubergines, onions, seasoned with peperoncino and oregano.
7. - Ciambota Cilentana with potatoes, aubergines, peppers and tomatoes.
8. - Ciambotta Benevente with potatoes, green beans, zucchini and Swiss chard.
9. - Ciambotta Lucana and Basilicata with sausage, peppers, onions, tomatoes and eggs.

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