Ciambotta

Remember La Cucina. It has been a while since I have cooked from that book. No Archie I am not making that...

 

Ciambotta, Vegetable Stew. Of course I was sure I had all the ingredients. But surprise no potatoes! I check the freezer. Hurray! I had some cooked brown rice. Not a bad substitution.

1/4 cup extra-virgin olive oil

1/2 lb. eggplant, slice and salted to drain the bitter taste, then rinsed

1/2 lb. potato, peeled and cubed 1 cup cooked brown rice

1 1/4 cups tomato puree

1 garlic clove, chopped

salt

Heat half of the olive oil in a large pan and when it is hot cook the eggplant until golden. 

Heat the remaining olive oil in a second pan and cook pepper. Then add them to the eggplant. Add the tomato puree, garlic and salt and stir. Cook at low heat for 1 hour, until the vegetables have formed a stew. Add the cooked brown rice.
And of course serve with Italian bread.