This dish apparently originated in neighboring France, between Provence and Nice, where many Ligurian farmers went to work between the 18th and 19th centuries. In Liguria, the addition of fresh basil and Taggiasca olives gives this vegetable medley aromas and flavors distinct from those of traditional French ratatouille.
Our grandmothers used to prepare it mainly in the fall, using the last remaining vegetables from the garden. The result was a simple, colorful dish, rich in aromas and flavors—perfect as a side dish for meat and fish, as a vegetarian sauce for pasta and rice, or even as a main course, to be enjoyed with bread dipped in the creamy fresh tomato sauce.

Ingredients for 4 people :

  1. One red bell pepper and one yellow bell pepper
  2. Two onions
  3. Two trombetta zucchini
  4. Two small eggplants
  5. Two medium potatoes
  6. Two cloves of garlic
  7. One or two ripe tomatoes, or 2 tablespoons of very fresh tomato pulp
  8. A glass of Taggiasca extra virgin olive oil
  9. Pitted Taggiasca olives, to taste
  10. Salt, to taste
  11. Basil leaves and a few flowers for garnish
  12. For those who love more intense flavors, a few drops of chili-infused oil will be the perfect finishing touch.

The colors of the Ligurian countryside, the scent of basil, and a dash of extra virgin olive oil: the essence of our land.

Preparation:

  • In a large, deep frying pan—I use an aluminum wok—sauté the chopped onion and whole garlic cloves in half of the extra-virgin olive oil (you can remove the garlic at the end of cooking, if you prefer)
  • Add the potatoes, cut into small chunks.
  • Add the cleaned bell peppers, zucchini, and eggplant, also cut into small pieces.
  • Finish with the peeled and chopped tomatoes, a few basil leaves, and salt.
  • If necessary, add a few tablespoons of water to help with cooking.
  • Cook over moderate heat until the vegetables are tender but still slightly al dente: it’s important that they retain their texture without falling apart.
  • When done, finish with the remaining extra virgin olive oil, a few drops of chili oil, some pitted Taggiasca olives, and basil flowers.

The aroma released from the pan will make your mouth water—and probably your neighbors’ too!

For wine lovers, we recommend pairing this dish with a glass of: Langhe nebbiolo DOC – MOCCAGATTA

Let us know if you try out the recipe!
If you have any questions or queries, you can always contact us by email at: [email protected] or call us on: +39 0183 280 132