Ciambotta or cianfotta is a traditional dish originating from Naples. The French say that the dish is a simplified ratatouille, while the Italians claim that ratatouille is a complicated ciambotta. This vegetable stew is usually prepared with a combination of onions, garlic, potatoes, bell peppers, eggplants, tomatoes, zucchini, olive oil, basil, and salt.

The vegetables are cooked until they become tender and fully cooked, and the dish is then served warm or chilled. It's said that ciambotta tastes even better if reheated the next day. The dish is especially popular during the summer.