| Vegetables, (tomatoes, onions, zucchini, eggplant, bell peppers), garlic, marjoram, basil|
Zucchini, Eggplant, Caponata, Bouillabaisse, Ragout
Ratatouille (/ˌrætəˈtuːiː/ rat-ə-TOO-ee; [ʁatatuj]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille - tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence - does not appear in print until c. 1930.
Felicity Cloake notes that, considering ratatouille's recent pedigree, there exists a great variety of methods of preparation for the dish. The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee Joël Robuchon) "each [vegetable] will taste truly of itself."
In Pixar's 2007 animated film Ratatouille, Remy, Linguini, and Colette cook a variation of ratatouille (actually Michel Guérard's confit byaldi) to impress a restaurant critic.
As well as confit byaldi, related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), samfaina (Catalan), tombet (Majorcan), caponata and ciambotta (Sicily, Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), lecsó (Hungarian).