Ratatouille
Ratatouille
Ratatouille (/rætəˈtuːi/ rat-ə-TOO-ee; French: [ʁatatuj]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
Etymology
The term "ratatouille" is derived from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning to stir up.
Ingredients
Ratatouille is made of primarily eggplant (aubergine), zucchini (courgette), bell pepper (poivron), tomato, onion, and garlic, sautéed in olive oil. The seasoning includes herbs de Provence, salt, and pepper.
Preparation
The vegetables are generally first cooked in a shallow pan on high heat with a small amount of fat, and then layered into a dish and baked in an oven for an hour. The dish is sometimes served with a sprinkling of grated cheese on top, then baked until the cheese bubbles and browns.
Related Terms
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