Name: Italian Vegetable Stew (_Ciambotta_)
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 to 8 servings
Ingredients: 1/3 cup olive oil; 2 medium onions, chopped; 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices; 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices; 4 garlic cloves, finely chopped; 1 1/4 pounds eggplant, cut into 1-inch pieces; 1/2 cup water; 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped; 2 red bell peppers, cut into 3/4-inch pieces; 3/4 pound green beans, trimmed and cut into 2-inch pieces; 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices; 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Image may contain Food Dish Meal Bowl and Plant

Italian Vegetable Stew (Ciambotta)Romulo Yanes

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.

Cooks' Note:

Stew can be made up to 1 week ahead and chilled (covered once cool).

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.