Cianfotta or caponata or ciambotta or even ratatouille are many names to indicate a dish that is a mixture of various vegetables cooked in a single pan. Each region has its own name for this preparation, and each one puts a little bit of what is at hand in the house. This is my version of the vegetable cianfotta with all the vegetables of the summer season, ideal to serve as a side dish or to accompany cheeses and warm bread.
How to make cianfotta
Chop the onion and sauté it in a pan with oil and a chilli pepper
Wash, peel the vegetables and peel the potato and carrot
Cut all the vegetables into small pieces of the same size
Then add everything to the pan except for the tomato and basil
Mix everything with a wooden spoon and cook for a couple of minutes. Then cover with a lid and cook for about 15 minutes
Now add the diced cherry tomatoes, salt and basil
Stir gently and cook until all the vegetables are cooked.
When cooked, add fresh basil to the ciambotta and serve