Stewed vegetables with olives (ciambotta)

05858 VEGETABLES STEWED with olives (Ciambotta) and? a very common in Calabria, and in other regions of the South, to cook vegetables.

INGREDIENTS for 6 PERSONS 400 g 600 g of Aubergine, red and yellow peppers, tomatoes, 400 g 400 g Zucchini, 2 celery sticks 1 white coastline with the leaves of celery green, 400 g of potatoes, one small onion, 60 g of pitted green olives, 6 tablespoons olive oil, salt.

Preparation: 20 minutes cooking time: 42 minutes wash the aubergines, remove the core, dry them and cut them into cubes of about 1, 5 cm.

Heat a non-stick pan and let us skip the nuts 2 minutes over medium heat, stirring constantly with a wooden spoon.

Clean peppers, divide them into quarters, remove seeds and filaments; check the zucchini, remove the base and the filaments to celery sticks, remove the leaves of celery green and keep them aside; Peel potatoes and onion.

Dice vegetables reduce by about 1, 5 cm and cut the onion into thin slices.

Wash the vegetables, drain in colander and allargatele on the towel to dry well.

Wash the tomatoes, remove the skin, cut the flesh into pieces, removing the seeds.

Wash and dry the leaves more tender celery tagliuzzatele with scissors, leaving some whole.

Heat oil in frying pan, saucepan, without smoking it, the onion slices 3 minutes, stirring; Add all vegetables, including eggplants and tomatoes, add salt and cook for 2 minutes on high heat, stirring.

Add the chopped celery leaves and olives, lower the heat to a minimum, put the lid on and cook for 35 minutes, stirring often.

If the vegetables dry too, add a little hot water halfway through the cooking.

Serve the vegetables, warm or at room temperature, with the celery leaves.