{"id":2179,"date":"2026-10-30T18:46:33","date_gmt":"2026-10-30T17:46:33","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=2179"},"modified":"2026-10-30T18:46:33","modified_gmt":"2026-10-30T17:46:33","slug":"ratatuia-ratatuille-the-benzas-family-recipe","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/ratatuia-ratatuille-the-benzas-family-recipe\/","title":{"rendered":"Ratatuia (Ratatuille): the Benza’s family recipe"},"content":{"rendered":"

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.
\nOur 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\u2014perfect 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.<\/p>\n<\/div>

Ingredients for 4 people :<\/strong><\/p>\n

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

    The colors of the Ligurian countryside, the scent of basil, and a dash of extra virgin olive oil: the essence of our land.<\/strong><\/p>\n<\/div>

    Preparation:<\/strong><\/p>\n

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