DISH RESEARCH · Dish
Ratatouille
Also known as: Ratatouille cuisinée, préemballée, Ratatouille, homemade
Provençal summer-vegetable stew of aubergine, courgette, peppers and tomatoes with thyme and bay.
About Ratatouille
Ratatouille is the traditional vegetable stew of Provence, especially associated with Nice. This profile follows French novelist Juliette Oury's version, in which each summer vegetable is cooked separately before the mixture is brought together.
Aubergine and courgette give mellow sweetness, while peppers and tomatoes add fruitiness and gentle acidity. Onion, garlic, thyme, bay and olive oil build the savoury Mediterranean aroma.
The stew is colourful and rustic, with distinct tender pieces of purple aubergine, green courgette, peppers and red tomato in a glossy sauce. Separate browning keeps some shape while the flavours mingle into a soft, cohesive dish.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Ratatouille
Juliette Oury's Provençal Ratatouille.
- OnionsSweet savoury base
- GarlicAromatic depth
- CourgettesTender green vegetable
- AubergineSilky vegetable body
- TomatoesJuicy acidic base
- Bell peppersSweet pepper flavour
- Olive oilCooking medium and gloss
- ThymeHerbal aroma
- Bay leafWoodsy aromatic note
- SaltSeasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Onions:
- Garlic:
- Courgettes: . The French source's courgettes map to the established zucchini route
- Aubergine: . The French source's aubergine maps to the established eggplant route
- Tomatoes:
- Bell peppers: . The source says poivrons without fixing colours; mapped to the established generic bell-pepper route
- Olive oil:
- Thyme:
- Bay leaf:
- Salt:
- Black pepper:
Origins & food traditions
Le Monde publishes Juliette Oury's complete ratatouille recipe selected here. The regional reference independently identifies ratatouille as a traditional Provençal and Niçoise vegetable stew, distinguishing it from the layered confit byaldi variation.
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- French Cuisine
- Provençal Cuisine
- Provençal CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.