Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine.

[2] Ciambotta is popular throughout southern Italy, from Naples south[4] and many parts of Argentina going by the name "chambota".

[4][5][2] Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients.

[6] Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew".

[1] It is frequently likened to the French ratatouille;[1][7] both are part of the broader family of western Mediterranean vegetable stews.