Ciambotta
![](https://morso-vegan.transforms.svdcdn.com/production/images/VCS4-EatPictures-WebRes-8490.jpg?w=702&auto=compress%2Cformat&fit=crop&dm=1581359876&s=c5094570ee2df99888ca9dfa89e6db00)
This is a Neapolitan version of ratatouille, which can be served as an antipasto or with pasta or polenta
Ciambotta
Serves 4
Dietary: Vegan, Wheat Free
Ingredients:
- 1 large aubergine, chopped
- 2 red peppers, chopped
- 2 medium courgettes, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 4 large tomatoes, peeled and chopped or 1 x (400g) tin Italian tomatoes
- 1 tsp sugar
- 4 tablespoons olive oil
- a handful of basil leaves, torn
- 1 tsp dried oregano
- salt and freshly milled black pepper
- a handful of capers
Method:
- Preheat the oven to 200C/Gas6.
- Roast the aubergine and red pepper in the pre-heated oven with 3 tablespoons of olive oil for 30 minutes. Stir a couple of times to stop the vegetables sticking.
- Gently fry the onion until soft in the remainder of the oil in a large saucepan until soft.
- Then add the roasted peppers, aubergines and courgettes and quickly stir-fry.
- Next add the tomatoes, half the basil, oregano, sugar and season with salt and pepper, stir once really well, then simmer very gently, covered, for 15 minutes.
- Check the seasoning and cook for a further 10 minutes with the lid off.
- In a frying pan heat a little olive oil and then add the capers. Fry until they open out and then sprinkle on top of the Ciambotta.
- Serve either warm or cold with the rest of the basil scattered over.