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Terracotta bowl of cianfotta napoletana with eggplant, potato, and pepper chunks, topped with torn basil on a wooden table

Cianfotta Napoletana: Slow-Cooked Vegetable Stew

A Neapolitan one-pot vegetable stew of eggplant, potatoes, peppers, and zucchini, braised slow in olive oil and tomato until tender.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Neapolitan)
Calories: 172
Ingredients Method Notes

Ingredients
  

  • 60 ml extra virgin olive oil / 4 tbsp
  • 1 yellow onion medium (150 g); thinly sliced
  • 2 stalks celery (100 g); sliced
  • 2 cloves garlic thinly sliced
  • 2 potatoes medium (400 g); peeled, cut into 2 cm cubes
  • 1 eggplant medium (400 g); cut into 2 cm cubes
  • 2 bell peppers (300 g); red and yellow, cut into 2 cm pieces
  • 2 zucchini medium (300 g); cut into 2 cm chunks
  • 300 g ripe tomatoes chopped, or canned whole peeled tomatoes, crushed
  • 1 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper
  • fresh basil leaves small handful; torn

Method
 

  1. Put the eggplant cubes in a colander, salt lightly, and let sit for 20 minutes to draw out bitterness. Pat dry with a towel.
  2. Heat the olive oil in a 30 cm / 12-inch heavy-bottomed pot over medium-low heat. Add the onion, celery, and garlic, and cook 6 to 8 minutes until soft and translucent.
  3. Add the potatoes, stirring to coat them in the oil. Cook for 5 minutes, stirring occasionally.
  4. Add the peppers and eggplant. Stir, cover, and cook on low heat for 10 minutes, stirring once or twice.
  5. Add the tomatoes, salt, and pepper. Stir, cover, and simmer on low for 25 minutes, stirring occasionally, until the potatoes are almost tender when pierced with a knife.
  6. Add the zucchini, cover, and cook 12 to 15 minutes more until all the vegetables are tender but still hold their shape.
  7. Remove the lid for the last 5 minutes if the stew looks watery, to let the juices reduce into a light sauce.
  8. Take the pot off the heat and stir in the torn basil. Rest for 10 minutes, taste and adjust salt, then serve warm or at room temperature.

Notes

  • Salt eggplant cubes 20 minutes ahead if large and seedy.
  • Cut vegetables to a consistent 2 cm size for even cooking.
  • Keep heat low and lid on, this braises in its own juices.
  • Add zucchini last so it doesn't turn to mush.
  • Rest 10 minutes off heat before serving.