CIAMBOTTA

Yield: 6 side-dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37
Notes: As with many vegetable stews, the ingredients
for ciambotta can be varied according to what you have
on hand and the flavors you prefer. It can also be served
at room temperature.

INGREDIENTS

- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 red peppers, cut into 1-inch pieces
- 1-1/2 pounds zucchini (3 medium), cut lengthwise
in half, then into 1/2-inch pieces
- 1-1/2 pounds ripe tomatoes, peeled, seeded, and chopped
- 3/4 teaspoon salt
- 1/3 cup chopped fresh basil

DIRECTIONS

In non-reactive 12-inch skillet, heat 2 tablespoons
oil over medium heat. Add onion and garlic and cook,
stirring frequently, until onion is tender, about
5 minutes. Add red peppers and cook, stirring frequently,
until red peppers are tender-crisp, about 5 minutes longer.

Add remaining 1 tablespoon oil and zucchini; cook,
stirring, until zucchini is tender-crisp, about
5 minutes. Add tomatoes and salt; heat to boiling.
Reduce heat; cover and simmer until vegetables are
very tender, about 10 minutes. Stir in basil.

Nutritional Information Per Serving (1/6 of recipe):
Calories: About 117, Protein: 3 g, Carbohydrate: 13 g,
Fat: 7 g, Cholesterol: 0 mg, Sodium: 305 mg