ratatouille

Ratatouille ( , ; ) 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 ().

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Ratatouille is a traditional French vegetable stew from the Provence region in southern France, made by cooking seasonal summer vegetables together in olive oil. It developed as a practical way for rural Provençal cooks to use up surplus produce, and it remains a distinctive part of French culinary tradition, especially in the Nice area.

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Key facts

Food.image: Ratatouille 001.jpg
Food.image_size: 250
Food.caption: Ratatouille with olives, a dish from Provençal cuisine.
Food.alternate_name: Ratatouille niçoise
Food.country: France
Food.region: Provence-Alpes-Côte d'Azur
Food.course: Main course
Food.type: Stew
Food.main_ingredient: Vegetables (tomatoes, onions, courgette, aubergine, bell peppers, garlic, marjoram, fennel and basil or bay leaves, thyme)
Food.variations: Confit byaldi
Food.cookbook: Ratatouille I

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Wikidata facts

Image: Ratatouille.jpg

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Commons category: Ratatouille
Commons gallery: Ratatouille
native label: ratatouille

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Article

9 sections

Contents

Etymology
History
Preparation
Gallery
Related dishes
In popular culture
See also
References
External links

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.