Ingredients

• 1 medium finely chopped onion

• 2 small eggplants, cut into small cubes

• 1 zucchini, cut into small cubes

• 1 red bell pepper, cut into small cubes

• 1 yellow bell pepper, cut into small cubes

• 2 medium potatoes, peeled and cut into small cubes

• 1 finely chopped celery stalk

• 4 ounces of cherry tomatoes, sliced in half

• 1 (14–15 oz) can Italian diced tomatoes, preferably San Marzano-style

• 8 tablespoons of extra-virgin olive oil

• 10 fresh basil leaves, torn

• Kosher or fine sea salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (180°C).

2. Heat a large, deep, ovenproof casserole or Dutch oven over medium-high heat. Add the extra virgin olive oil.

3. Add the onion and sauté for 3–4 minutes, until softened and lightly golden.

4. Add the cherry tomatoes and cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their juices.

5. Add celery and potatoes. Season lightly with salt and pepper and cook for 3–4 minutes, stirring gently.

6. Add the red and yellow peppers and cook for another 3 minutes.

7. Add the zucchini and eggplant. Stir everything together thoroughly. The vegetables and tomatoes will release considerable moisture as they cook.

8. Add the canned tomatoes and stir well. If the mixture appears unusually dry, add a ½ cup of  water, just enough to prevent sticking. Season with salt and pepper.

9. Bring the stew to a gentle simmer on the stovetop. Reduce the heat to medium-low and cook 15–20 minutes, stirring occasionally. The vegetables should begin to soften, but the potatoes should not yet be completely tender.

10. Transfer the uncovered casserole to the oven and bake at 350°F for approximately 20–25 minutes. Stir once after about 10 minutes.

11. Continue baking until the potatoes are tender and the vegetables are cooked through. The finished ciambotta should be thick and richly concentrated, not soupy.

12. Remove from the oven and gently fold in fresh basil. Taste and adjust the salt and pepper. Allow the ciambotta to rest for 5–10 minutes before serving.

13. Serve it with good crusty Italian bread. The olive-oil-and-tomato juices are too good to leave behind.