Instructions: Heat the oven to 400 degrees.

Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pieces. Place them in a shallow roasting pan large enough to hold all of the ingredients in a single layer. Add the garlic, olive oil and salt and pepper to taste. Mix well.

Bake until the vegetables are tender and browned, 60 to 75 minutes, stirring every 15 minutes or so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve warm or at room temperature.

This recipe yields 6 servings.

Comments: Ciambotta is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or cianfotta, depending on the region.

NOTES :

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