Talana, like the other villages in the Sardinian blue zones area, is located a day’s journey from the sea. To avoid the travel, villagers produced their food in the highlands around their homes instead of relying on seafood. During the summer, when their gardens offer a bounty of fresh vegetables, this hearty dish appears on the dinner table of Sardinian shepherds most nights of the week.
1 zucchini, cut into 1/2-inch dice
1 large onion, chopped
2 large red or yellow bell peppers, chopped
2 carrots, peeled and coarsely chopped
1 Italian eggplant, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and pepper (optional)
1 bunch parsley, washed and chopped
5 leaves basil
1 sprig thyme, stemmed and minced
1 sprig oregano, stemmed and minced
3 bay leaves
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
Learn More