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Categories: Vegetables, Vegetarian

Oven-Roasted Vegetables (Cianfotta al Forno)

The dish ciambotta may never be listed on an Italian menu. The word probably isn't in most Italian dictionaries. But visit just about any home kitchen in southern Italy, and there'll be a pot of this vegetable stew simmering on ... Read more

Total time: 1 1/2 hours | Serves 6
Note: Though it is quite different in flavor and texture from the stove-top versions, this oven ciambotta is one of my favorites. The high dry-oven heat concentrates the flavors of the vegetables and brings out all their sweetness. Some cooks cut up eggplant and salt the pieces to remove the juices. I only do this if I am frying it, which is not the case in this recipe.
  • 4 plum tomatoes
  • 2 red or yellow bell peppers
  • 2 baking potatoes, peeled
  • 2 onions
  • 1 eggplant
  • 6 cloves garlic
  • 1/3 cup olive oil
  • Salt
  • Freshly ground pepper
  • 1/2 cup chopped fresh basil

Step 1Heat the oven to 400 degrees.

Step 2Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pieces. Place them in a shallow roasting pan large enough to hold all of the ingredients in a single layer.

Step 3Add the garlic, olive oil and salt and pepper to taste. Mix well.

Step 4Bake until the vegetables are tender and browned, 60 to 75 minutes, stirring every 15 minutes or so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve warm or at room temperature.

Each serving:
187 calories; 58 mg sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 3.56 grams fiber.
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