1 red pepper
3 sticks of celery
Olive oil, salt, pepper, chopped parsley
Chop and fry the onion over low heat
Peel aubergine and potatoes and cut them in cubes
Fry the aubergines with the onion
Put tomatoes in boiling water for 60 seconds and remove the skin
Wash and chop celery and pepper.
Add the remaining vegetables to the saucepan and fry lightly
Add salt to taste and cover with water.
Leave the vegetable stew to simmer for 40 minutes.
Serve the ciambotta as a vegetarian main course, as a sidedish with meat or as primo instead of pasta.