Ciambotta is popular throughout southern Italy, from Naples south. There are many individual and regional variations of ciambotta, but all feature summer vegetables.Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. It is sometimes served with pasta, polenta, or rice.Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Macmillan, 2007), p. 124.
