Ciambotta

You can vary the vegetables depending on what you have on hand and the flavors you prefer.

3 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, finely chopped

2 red peppers, cut into 1-inch pieces

11⁄2 pounds zucchini (3 medium), cut lengthwise in half, then crosswise into 1⁄2-inch-thick pieces

11⁄2 pounds ripe tomatoes, peeled, seeded, and chopped

3⁄4 teaspoon salt

1⁄3 cup chopped fresh basil

• In nonreactive 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add red peppers and cook, stirring frequently, until red peppers are tender-crisp, about 5 minutes longer.
• Add remaining 1 tablespoon oil and zucchini; cook, stirring, until zucchini is tender-crisp, about 5 minutes. Add tomatoes and salt; heat to boiling. Reduce heat; cover and simmer until vegetables are very tender, about 10 minutes. Stir in basil.

Makes 6 accompaniment servings.

Prep: 30 minutes

Cook: 30 minutes