Ratatouille

About Ratatouille

Ratatouille (pronounced /ˌrætəˈtuːiː/, /-ˈtwiː/; French pronunciation: IPA: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.

The word ratatouille comes from Occitan "ratatolha". It is also used in French ("touiller," also means to toss food). Ratatouille originated in the area around present day Occitan Provença (French: Provence) & Niça (French: Nice). It was originally a common dish, prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple doesbread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are sautéed lightly in olive oil.