Ratatouille
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| Alternative names | Ratatouille |
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| Type | Stew |
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Vegetables, (tomatoes, onions, zucchini, eggplant, bell peppers), garlic, marjoram, basil |
| Variations | Confit byaldi |
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Ratatouille (/ˌrætəˈtuːiː/ rat-ə-TOO-ee; French: [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.
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