Segmenteille

Segmenteille is a traditional Provençal dish originating from the Provence region of southeastern France. It is a type of ratatouille, a stewed vegetable dish, but with a distinct preparation method. The dish is typically made with eggplant, zucchini, bell peppers, and tomatoes, although other vegetables like courgettes and onions may also be included. The key characteristic of segmenteille is its preparation technique: the vegetables are cut into segments, rather than thin slices or cubes, and then cooked together in olive oil until tender and slightly caramelized. This method gives the dish a unique texture and flavor.

Segmenteille is often served as a side dish or a light meal, accompanied by crusty bread to soak up the flavors. It is a popular dish in Provençal cuisine and is known for its simplicity and the freshness of its ingredients. The dish is typically prepared in large quantities and can be stored in the refrigerator for several days, making it a convenient option for meal prepping.

The origins of segmenteille are not well-documented, but it is believed to have evolved from the broader tradition of ratatouille in the region. The dish has become a staple in Provençal homes and is often passed down through generations. Today, segmenteille can be found in many French restaurants and is enjoyed by food enthusiasts worldwide for its delicious and comforting flavors.