Ratatouille

Ratatouille is a French Provençal vegetable stew traditionally associated with the city of Nice and the Provence region. The dish is composed mainly of summer vegetables such as eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, seasoned with herbs including thyme, bay leaf, marjoram, and basil, and enriched with olive oil. It is typically prepared during the harvest season.

Traditional preparation varies: one method emphasizes sautéing vegetables separately to develop color and flavor before baking or simmering them together; another emphasizes a long, gentle simmer in olive oil, allowing flavors to meld. Some classic variants call for a confit of tomatoes or a base of onion and garlic. An optional technique called "confit byaldi" uses a thinly sliced arrangement of vegetables and a tomato sauce base, popularized by chef Michel Guérard.

Serving can be warm or at room temperature, and ratatouille may be enjoyed as a main course for vegetarians or as a side dish. It pairs with bread, polenta, rice, or grilled meats, and often benefits from extra olive oil or fresh herbs.

Origins of the dish trace to Provence in the 18th or 19th century, with the name likely deriving from Occitan ratatolha meaning to stir or to mix. The preparation and presentation vary by locality, yielding many regional interpretations.

In popular culture, the 2007 Pixar film Ratatouille brought broad international attention to the name, focusing on a rat named Remy who pursues a career as a chef in Paris. The film helped popularize the dish and its cultural associations beyond France.