Things 2 try   before we die
  Best food & drink by category
Best food & drink by region Special occasions National menus
Alphabetical index

Sponsored links

 
   
 
 
 
   
 

Special occasions

 

 
 

Ratatouille

Highslide JS

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.

Left: A bowl of ratatouille.

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. It is also used in French (touiller, also means to toss food).

Highslide JS

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence.

Left: Preparation of ratatouille.

There is much debate on how to make a traditional ratatouille. One method is to simply saute all of the vegetables together. Some cooks insist on a layering approach, where the aubergine and the courgettes are sauteed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole aubergine, courgettes, tomato/pepper mixture then baked in an oven.

Source

Back to What People Eat & Drink

 

 

World's best food

Sponsored links

 
   
 

World's best drinks