Ratatouille
French stewed vegetable dish / From Wikipedia, the free encyclopedia
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This article is about the dish. For the animated film, see Ratatouille (film). For other uses, see Ratatouille (disambiguation).
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.
Quick Facts Alternative names, Type ...
Alternative names | Ratatouille niçoise |
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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 |
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