Dish · french
Ratatouille
A vegetable stew of eggplant, zucchini, peppers, tomato, and onion, cooked in olive oil until soft, served warm as a side or at room temperature on its own.
Where it comes from
The dish comes from Provence in southern France, where small farms grew these vegetables together in summer. The name derives from a word for stirring up or tossing together whatever vegetables were on hand.
What cooks argue about
Cooks split over method: everything stewed together in one pot until it collapses into a soft mass, or each vegetable cooked separately first and layered, which keeps distinct textures but takes far more time.
Nobody has published a ratatouille recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.