Vegetable Ciambotta

Ingredients

Prepare the vegetables first, keeping them separate from one another as they have different cooking times:
- Peel the onion, cut it in half, and slice it into medium-thick slices.
- Trim the zucchini and cut it into cubes.
- Peel the potatoes and cut into cubes.
- Trim the eggplant and dice into evenly sized cubes.
- Clean the bell peppers by removing seeds and white ribs, then cut into cubes.
Pour a drizzle of extra virgin olive oil into a large pan or Dutch oven and sauté the onion until it becomes soft and translucent.
Add the potatoes and bell peppers to the pan. Stir well and cook for about 10 minutes.
Add the diced eggplant and zucchini. Stir to combine and continue cooking for about 5 minutes.
In a small bowl, dilute the tomato passata with the water, then pour the mixture over the vegetables.
Stir, season with salt and pepper to taste, and cover with a lid. Let the vegetables simmer for about 15 minutes.
Remove the lid and continue cooking until all vegetables are completely tender and the cooking juices have reduced. The sauce should not remain too liquid, but rather cook down into a thick, dry stew.
Once cooked, turn off the heat and stir in fresh basil leaves. Transfer the ciambotta to a serving dish, allow it to cool slightly until warm, and serve.