Cianfotta

Ingredients for 4 servings:

• 300 g potatoes
• 4 tbsp extra virgin olive oil, cold squeezed
• 400 g tomatoes, or 1 small can chopped tomatoes
• 2 bell peppers, one red and one green
• 1 eggplant(s)
• 2 zucchinis
• 3 onions
• 1 garlic clove(s)
• 20 g capers
• 12 basil leaves
• 3 sprigs of parsley
• Salt
• black pepper

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Vegetable and potato side dish. A recipe from Campania, southern Italy, similar to the French ratatouille.

Finely chop 3 onions and 1 clove of garlic. Cut 300g of potatoes into 2cm cubes and fry in a large pot with 4 tablespoons of olive oil along with the onions and garlic over medium heat for a few minutes, stirring occasionally. Add 400g of tomatoes to boiling water. As soon as the skin bursts, rinse in cold water, peel, chop, and add to the potatoes. Drain the water from the capers. Cut 2 bell peppers, 1 eggplant, and 2 zucchini into 2cm pieces and add to the pot along with the capers. Add a little more water, depending on how runny the tomatoes were. Season with salt and pepper and simmer in a covered pot over low heat for about 1 hour, stirring occasionally. Cut 12 basil leaves into strips. Finely chop 3 sprigs of parsley. Stir in the basil and parsley 5 minutes before the end of the cooking time. Serve lukewarm as a side dish to main courses. This vegetable side dish, popular in southern Italy and similar to the French ratatouille, is usually served warm or cold. It can also be served as an antipasto, but then dressed with a little more olive oil. The ingredients and name vary regionally: – Cianfotta Napolitana with potatoes, eggplant, and onions, seasoned with chili peppers and oregano. – Ciambota Cilentana with potatoes, eggplant, peppers, and tomatoes. – Ciambotta Benevente with potatoes, green beans, zucchini, and chard. – Ciambotta Lucana and Basilicata with sausage, peppers, onions, tomatoes, and eggs.