France
Photo: Jack145945, CC0, croppedRatatouille
/ʁatatuj/rah-tah-TOO-ee
Recording: El Mono Español, CC BY-SA 4.0
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- Taste
- FreshSavory
- Made with
- Vegetables
History
Ratatouille is a Provençal stew of summer vegetables: aubergine, courgette, peppers, tomato and onion, cooked in olive oil with garlic and herbs. The word comes from the Occitan ratatolha and from French touiller, to stir. It began as a peasant way of using the summer glut around Nice, and versions without tomato existed before tomatoes reached Provence. Cooks argue about method: some stew everything together, others fry each vegetable separately so it keeps its own taste and then combine them. It is eaten hot or cold, with bread, rice or eggs, and is a regional emblem of Nice.
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