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Ciabotta (summer vegetable stew)


Serves 4

vegetarian, vegan, gluten free, dairy free


olive oil
1 yellow onion - chopped
pinch of red pepper flakes
sea salt
1 medium aubergine - cubed
1 red bell pepper - cubed
2 small potatoes - finely cubed
3-4 courgettes, summer squash, pattypan, etc. - sliced into ½" half rounds
3 cups cherry tomatoes - halved or quartered
2 garlic cloves - minced
juice from 1 lemon
basil - for garnish


I didn't change anything from the original method, so head over to for the how to.

The only thing I found was that mine took longer to cook, but this might have been because I doubled the quantities.

We served ours with grated Parmesan on top and a baguette. The next day I heated up a couple of portions with some chilli powder, cracked eggs into wells, and cooked with a lid on to make a kind of shakshuka.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Ciabotta in bowl with baguette