To start preparing the ciambotta from Abruzzo, wash and slice the aubergines, then let them rest on a plate sprinkled with salt for at least an hour. Then, rinse them thoroughly, dry them and fry them in peanut oil. In the meantime, cut diced potatoes and the peppers cut into strips, then fry them in oil too. Once fried, drain them on absorbent paper to remove excess oil. Transfer all the vegetables into a saucepan, adding peeled tomatoes cut into small pieces and the garlic clove.

Salt to taste and cook on a slow fire for about an hour, stirring occasionally to blend the flavors well. During cooking, it is important to check that the vegetables they don’t stick together to the bottom of the saucepan, then mix gently. If necessary, add a little water to maintain the right level of humidity. Your ciambotta from Abruzzo it is ready to be served, hot or cold, accompanied by crunchy bread for a truly authentic taste experience. This versatile dish can be eaten as a main course or as sideand it is also excellent the next day, when the flavors have blended further.