Southern Italian Summer Vegetable Stew

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A hearty Southern Italian farmhouse stew loaded with peak-season eggplant, zucchini, peppers, and tomatoes simmered slowly in olive oil until silky and rich. It's the kind of simple, soul-warming dish that lets each vegetable shine while melding into one deeply savory pot.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 24 gCarbs
• 7 gFiber
• 12 gSugar
• 5 gProtein
• 590 mgSodium
• 720 mgPotassium
• 75 mgCalcium
• 2.4 mgIron
• 62 mgVitamin C
• 980 mcgVitamin A

Ingredients

For the stew

• 1/3 cup extra-virgin olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, thinly sliced
• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 2 red bell peppers, cored and cut into 1-inch pieces
• 2 small zucchini (about 12 oz), sliced into 1/2-inch half moons
• 8 oz fresh green beans, trimmed and halved
• 1 (28 oz) can crushed San Marzano tomatoes
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup torn fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley

To serve

• Crusty rustic bread, for serving
• Drizzle of extra-virgin olive oil
• Grated pecorino or Parmesan (optional)

Directions

1. Heat the olive oil in a wide, heavy Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes.
2. Stir in the sliced garlic and red pepper flakes and cook for 30 seconds until fragrant, then add the eggplant. Toss to coat well and cook for 6-8 minutes, stirring gently, until the cubes begin to turn golden and absorb the oil.
3. Add the bell peppers and green beans along with 1/2 teaspoon of salt. Cook for 5 minutes, stirring, until the peppers start to soften.
4. Pour in the crushed tomatoes, season with the remaining 1 teaspoon salt and a few grinds of black pepper, and stir everything together. Bring to a gentle simmer.
5. Reduce the heat to low, cover partially, and simmer for 18-20 minutes, stirring occasionally, until the vegetables are tender but still holding their shape and the sauce has thickened.
6. Stir in the zucchini and continue to simmer uncovered for another 8-10 minutes until the zucchini is just tender and the stew looks glossy and rich.
7. Off the heat, fold in the torn basil and parsley, taste and adjust salt and pepper. Let the stew rest, covered, for 5 minutes so the flavors settle.
8. Ladle into warm shallow bowls, finish with a drizzle of good olive oil and a little grated pecorino if you like, and serve with thick slices of crusty bread for sopping up the sauce.

Cook’s Notes

• Salt the eggplant cubes and let them sit for 20 minutes before cooking to draw out bitterness and excess moisture; pat dry before adding to the pot.
• Use a wide pan rather than a tall one so moisture evaporates and the vegetables caramelize instead of steaming.
• Ciambotta tastes even better the next day – refrigerate overnight and reheat gently with a splash of water.
• Traditional Southern Italian versions sometimes add a handful of pitted Gaeta olives or a pinch of dried oregano for extra depth.
• Serve over toasted day-old bread rubbed with garlic (friselle) for an authentic Pugliese-style meal.

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