Ciabbottola is Italian for, "fill the belly." Serve this rustic dish for brunch or lunch.
1/2 cup extra-virgin olive oil
4 white onions, cut into 1/4-inch (0.64 cm) pieces
4 green bell peppers, cut into 1/4-inch pieces
1 red bell pepper, cut into 1/4-inch pieces
2 lb. (910 g) zucchini, chopped into 1/4-inch pieces
1 eggplant (about 1 1/2 lb), chopped into 1/4-inch pieces
4 large ripe tomatoes, coarsely chopped or crushed
2 tsps sea salt
4 large eggs
Fresh basil, thinly sliced
Parmigiano-Reggiano or pecorino Romano cheese, finely grated.
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.)