ratatouille

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A pan of ratatouille

Ratatouille niçoise

Ratatouille ( /ˌrætəˈtuːiː/ rat-ə-TOO-ee; French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.^[1]

Origin

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan "samfaina" and the Majorcan "tombet" are versions of the same dish.^[2]

Present use

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.

—Joël Robuchon, The Complete Robuchon

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, 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 sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the eggplant and the zucchini are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – eggplant, zucchini, tomato/pepper mixture – then baked in an oven.^[3][4] A third method, favored by Joël Robuchon, is similar to the previous; however, the ingredients are not baked in an oven but rather recombined in a large pot and simmered.^[5]

When ratatouille is used as a filling for savory crêpes 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 Ligurian (Rattatuia), Bulgarian, Dalmatian/Croatian, Greek, Albanian, Maltese, Sicilian, Turkish, Persian, and Venetian cuisine, but may include salted sardines or anchovies.^[6][7] Pisto manchego and pinakbet are similar dishes in Spanish and Filipino cuisine, respectively.

American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.^[7] Ratatouille is a dish extremely popular with dieters. This is because not only is it low in fat and calories, but high in nutrients.^{[citation needed]}

References

Wikibooks Cookbook has a recipe/module on Ratatouille

Look up ratatouille in Wiktionary, the free dictionary.