Some Neapolitans say this dish is simplified French ratatouille, while others contend that ratatouille is complicated cianfotta. Either way, this stew is a tender medley of seasonal summer produce. While cooking cianfotta, as it¡¯s known in the local dialect (ciambotta in Italian), you want everything to sort of steam in its own juices; you¡¯ll need to control the heat so you don¡¯t need to add any water. In the end, the vegetables should be very soft and almost falling apart and the flavors should all be beautifully married.