A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic.
[French, from alteration of toillier, touiller, to stir, mix. See toil1.]
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ra·ta·tou·ille (răt'ə-tū'ē, rä'tä-) ![]() |
[French, from alteration of toillier, touiller, to stir, mix. See toil1.]
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French, Provençal; casserole or stew of aubergine, onions, peppers, courgettes, and tomatoes.
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[ra-tuh-TOO-ee; ra-tuh-TWEE] A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs-all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.
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Ratatouille (pronounced /ˌrætəˈtuːiː, ˌrætəˈtwiː/; French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.[1]
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. It is also used in French (touiller, also means to toss food). Ratatouille originated in the area around present day Occitan Provença (French: Provence) & Niça (French: Nice, Occitan: Niça); the Catalan "xamfaina" and the Majorcan "tombet" are versions of the same dish.[2]
Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply saute all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sauteed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven.[3][4]
When ratatouille is used as a filling for savory crepes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.
Filled aubergine dishes exist in Turkish, Sicilian, Maltese, Greek, Venetian and Dalmatian/Croatian cuisine, but may include salted sardines or anchovies.[5] [6] There is a similar Spanish dish, pisto manchego.
American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.
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| Translations: Ratatouille |
Dansk (Danish)
n. - ratatouille
Nederlands (Dutch)
ratatouille
Français (French)
n. - ratatouille
Deutsch (German)
n. - Ratatouille
Ελληνική (Greek)
n. - ιμάμ-μπαϊλντί
Italiano (Italian)
ratatouille
Português (Portuguese)
n. - suspeitar de uma tramóia
Русский (Russian)
овощное рагу
Español (Spanish)
n. - especie de guiso de verduras
Svenska (Swedish)
n. - fransk grönsaksgryta
中文(简体)(Chinese (Simplified))
一种有土豆茄子胡椒等炖的菜
中文(繁體)(Chinese (Traditional))
n. - 一種有土豆茄子胡椒等燉的菜
العربيه (Arabic)
(الاسم) طبق خضار يحضر مع البصل , بندورة , كوسا , وفلفل
עברית (Hebrew)
n. - תבשיל בצל, קישואים, עגבניות, חצילים ופלפל צלויים ומבושלים בשמן
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
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