Ratatouille
Ratatouille served in a cast-iron pan as part of a home meal | |
| Alternative names | Ratatouille |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | France |
| Region or state | Provence-Alpes-Côte d'Azur |
| Main ingredients | Vegetables (tomatoes, onions, courgette, aubergine, bell peppers, garlic, marjoram, fennel and basil or bay leaves, thyme) |
| Variations | Confit byaldi |
Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise (French: [niswaz]).
Although preparation methods and cooking times vary considerably by region and household, ratatouille is typically made with tomatoes, onions, garlic, courgettes (zucchini), aubergines (eggplants) and bell pepper, seasoned with herbs characteristic of Provençal cuisine. These may include fresh herbs such as basil, marjoram or fennel, as well as dried herbs such as thyme, bay leaves, or blended herbs de Provence.