Ratatouille

Ratatouille
Ratatouille served with buckwheat
Alternative namesRatatouille niçoise
TypeStew
CourseMain course
Place of originFrance
Region or stateProvence-Alpes-Côte d'Azur
Main ingredientsVegetables (tomatoes, onions, courgette, aubergine (eggplant, brinjal), bell peppers, garlic, marjoram, fennel and basil or bay leaves and thyme
VariationsConfit byaldi

Ratatouille (/ˌrætəˈti/ RAT-ə-TOO-ee, French: [ʁatatuj] ; Occitan: ratatolha [ʀataˈtuʎɔ] ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French: [niswaz]).[1] Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.

  1. ^ "Ratatouille". Oxford English Dictionary, 2nd edition (1989)