Recipe
October 11, 2013
Ciabbottola Recipe
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat until simmering. Add the onions and green and red bell peppers and cook for 10 minutes or until the onions are soft and translucent. Stir in the zucchini, eggplant, tomatoes, and salt, then cover and reduce the heat to low. Simmer for 30 minutes.
Step 2: Add the eggs and stir, gently and constantly, for about 6 minutes or until they are cooked through.
Step 3: Sprinkle the ciabbottola with the basil and cheese. Serve.
Reprinted with permission from The Kinfolk Table (2013 Artisan Books.)
See more recipes from Nathan Williams.
Directions
Yield:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat until simmering. Add the onions and green and red bell peppers and cook for 10 minutes or until the onions are soft and translucent. Stir in the zucchini, eggplant, tomatoes, and salt, then cover and reduce the heat to low. Simmer for 30 minutes.
Step 2: Add the eggs and stir, gently and constantly, for about 6 minutes or until they are cooked through.
Step 3: Sprinkle the ciabbottola with the basil and cheese. Serve.
Reprinted with permission from The Kinfolk Table (2013 Artisan Books.)
See more recipes from Nathan Williams.
[img_assist|nid=2794316|title=|desc=|link=none|align=middle|width=225|height=307]
Parker Fitzgerald and Leo Patrone