 Ratatouille served with buckwheat | |
| Alternative names | Ratatouille niçoise |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | France |
| Region or state | Provence-Alpes-Côte d'Azur |
| Main ingredients | Vegetables (tomatoes, onions, courgette, aubergine (eggplant, brinjal), bell peppers, garlic, marjoram, fennel and basil or bay leaves and thyme |
| Variations | Confit byaldi |
Ratatouille (/ˌrætəˈtuːi/ 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.
- ^ "Ratatouille". Oxford English Dictionary, 2nd edition (1989)